These are one of the most popular cooking apple of all time. Bramley's Seedling - nowadays just know as the Bramley Apple tree - produces great big, flat bottomed apples with plenty of colour, usually boasting an orange-russet flush over their greenish yellow skin, with wide strokes of red completing the picture. The white flesh has a sharp flavour and juices very well - mixed with sweeter apple varieties, it makes excellent apple juice - go for about 70% bramley's, 30% other sweet varieties and can also be added to cider. The sharp flavour mellows with storage, so they become interesting dessert apples by the spring - a Bramley's apple contains about 2.5 times more vitamin C than an average apple, which is another good reason to save some to eat raw. Despite the fact that these fruit are pretty versatile, they are just so good at one thing that you will be excused for not bothering to experiment. Few other cookers bake so easily into the deliciously light, fluffy, syrup infused puree that is the ideal cooked apple - the flavour is mouth wateringly tangy and fruity and the texture is simply perfect.
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