Why not try this recipe with your kids on the weekend – it’s always a hit, especially when topped with vanilla ice cream.
Wash and dry the apples, then use a corer or a sharp knife to remove the core. Make sure you leave quite a big hole in the middle so that you can fit lots of lovely filling in, but don’t get so carried away that you split the apple.
Put the apples side by side in a shallow baking dish.
In a saucepan, heat the spread, sugar and dried fruit together until the sugar has dissolved.
Spoon the mixture into the centre of the apples until they’re filled and let any extra flow down into the dish.
Top each apple with 1/2 a teaspoon of honey and put them in the oven at 180 degC. Cook for half an hour, or until the apple flesh is quite soft and the skin a little wrinkled.
Before serving, spoon over any caramelised sauce left in the bottom of the pan.