Preheat the oven to 170°C (340°F).

Remove the core of the apples, first by using a knife to score off the top. Then, use a teaspoon to scoop out a pocket of the flesh within each apple. Make sure the pocket has enough room for the filling while not removing too much of the apple flesh.

Using a pastry brush, brush the inside of the apple with lemon juice. If you don’t have a pastry brush, you can just spoon some lemon juice inside.

Mix the room-temperature butter, sugar, and cinnamon well until you get a paste-like consistency.

In a pan, over medium heat on the stove, toast the walnuts for about 5 minutes. Mix them continuously, making sure you don’t burn them. Once done, transfer them to a cutting board to cool down for 5-10 minutes. Once cooled, chop them up finely with a knife.

Add the nuts and raisins to the bowl with the butter-sugar-cinnamon paste. Give the three ingredients a real good mix. Finally, add your jam to the mixture, and again mix everything together until you have a thick, sweet filling for your apples.

Fill each of your apples with the mixture until the cored area is filled, and the filling protrudes the edge of the core just a little, as shown below.

Bake the apples in the oven for 35-40 minutes until tender when pierced with a fork.

You’re ready to serve your delicious baked apples! This dish can be enjoyed both hot or cold, depending on preference. If serving hot, we recommend a lovely scoop of ice cream or a dollop of cream, to complement the piping hot baked apple beautifully.