1-2 large scoops of ice cream (toffee, vanilla or ginger ice cream is the best)
A good pinch of toasted nuts (optional)
Core your apple, keeping the rest of it intact – i.e. you just want to hallow out the centre, seedy bit – if you have an apple corer gadget it’s the best!
Get a knife and make a cut (no deeper than 1cm) around the girth of the apple, like you’re giving it a belt. This allows the flesh to expand without exploding skin.
Pop on a baking tray in the centre of the oven. Roast until the apple has swollen and is perfectly tender right the way through, about 30 mins but a little less for dinky apples, more for whoppers.
Remove from the oven. Gently take the top layer of skin off – scrap out any apple saucy bits sticking to it using a teaspoon to scoop it away from the flesh and a butter knife to hold the skin in place.
Transfer each apple or two to a small plate or a bowl. Top each with a scoop of ice cream. Finish with nuts (and/or toffee sauce!) and eat straight away.
Beyond this pud, you can just scoop out the flesh for an instant, intensely-flavoured apple sauce for your morning porridge or Sunday roast pork.