Outlet Sale! Up to 40% OFF Stock Wood-Fired Ovens! SHOP NOW

Baked Apples with Raisins and Rum Caramel Sauce

Prep Time
15 mins
Cook Time
45 mins
Total Time

I cannot think of an easier and comforting dessert recipe at this time of the year than slowly baked apples with caramel sauce. Baked apples are a traditional recipe in Spain called Manzanas Asadas. I always remember my nana’s recipe using delicious russet apples stuffed with butter, sticky raisins and brown sugar. This is my version of her recipe by simply adding fresh orange zest and ground cinnamon to spice the butter mix and making a light rum caramel sauce seasoned with sea salt to coat the roasted apples. You can also serve them with some warm custard.


  • 4 russet apples
  • 100g of soft unsalted butter, plus extra to grease the baking tray
  • 4 tbsp of raisins
  • 1 tsp of ground cinnamon
  • Zest of one orange
  • 100g brown sugar, plus extra to sprinkle on the apples
  • For the rum caramel sauce:
  • 200g caster sugar
  • 3 tbsp of soft unsalted butter
  • 150ml whipping cream
  • Dark rum to taste
  • Pinch of sea salt


  1. Pre-heat your wood-fired oven at 190°C/375°F.
  2. In a medium size bowl, mix the soft butter and brown sugar until well combined. Add the raisins, ground cinnamon and freshly grated orange zest and mix well.
  3. Wash the apples and dry them well. From the base of each apple, cut a small disc, so the apples can stand firmly on the baking tray. Using an apple corer, remove the centre of each apple. Then using a small knife, make a small cut round the whole length of the apple, this will make the apple keep its shape after roasting.
  4. Grease a baking tray with a pinch of butter and place the apples standing on it. Fill each apple with the spiced butter mix, allowing some of the mix to coat the top of the apple. Bake for 30 minutes until golden brown. Remove from the oven, dust with some brown sugar and keep warm.
  5. For the rum caramel sauce, melt the sugar on a medium heat for 4 to 5 minutes until the sugar turns into a rich amber caramel. Remove from the heat and let the caramel cool down slightly, then start to whisk in the butter carefully. It will bubble up. Keep whisking until the bubbles settle down, then add the cream, whisking until the caramel is smooth, about 2 minutes. Add the dark rum, butter and sea salt, mix well.
  6. Serve one baked apple per person with a drizzle of the warm rum caramel sauce.

Latest Recipes

Pork Souvlaki Skewers with Tzatziki

Goat’s Cheese, Caramelised Onion and Fig Pizza

Wood-Fired Tarte Tatin

Joe Botham, Owner of Baratxuri Restaurant (Ramsbottom)

My Fuego wood fired pizza oven...

“Our Fuego wood oven has transformed our restaurant! As a piece of kit, it is extremely versatile and controllable, allowing us to roast all of our meats and vegetables in the wood burning oven as well as using it as a charcoal grill during service. The flavour of everything coming out of the Fuego clay pizza oven is incredible due to the amazing smoky, charred tones added to the smell and taste of everything that’s cooked in it. It is not expensive to run as all the kiln-dried wood we use heats the wood fired pizza oven pretty quickly and it retains its temperature really well, only needing to add logs to the fire a few times over the course of service.”

Joe Botham, Owner of Baratxuri Restaurant (Ramsbottom)
Claire & James, Owners of Thrush Nest Luxury Holiday Cottages (York)

My Fuego wood fired pizza oven...

“We wanted a traditional wood oven that ticked lots of boxes, for us it had to be made of brick for the authentic feel, have amazing functionality and great quality. Our Fuego clay pizza oven ticks them all. Our pizza nights are such a fantastic feature for the guests that stay in our holiday cottages and it’s a great way of bringing friends and family together for making those special memories. Highly recommended”

Claire & James, Owners of Thrush Nest Luxury Holiday Cottages (York)
Dominic Reeve, Owner Lord Stones Country Park (North York Moors)

My Fuego wood fired pizza oven...

“The traditional methods used within its construction and the unrivalled ability to retain heat have thoroughly impressed us. It has been a welcome addition to our BBQ and live music events. We cannot recommend the Fuego brand enough and it has been extremely popular with our chefs and customers alike.”

Dominic Reeve, Owner Lord Stones Country Park (North York Moors)