Ginger baked apples

Preheat the oven to 200C (400F, gas mark 6). Use a small knife (or an apple corer, if you have one) to remove the core from the centre of each apple, leaving a hole about 4cm (1 in) wide in the centre. Then use a knife to score a cross into the top of each apple. Cream the butter and sugar together, and stir in the ginger and raisins. Divide the mixture between the apples, pushing it into the holes. Place them all in an ovenproof dish. Bake for 20 mins or until tender. Spoon the juices from the base of the dish over each baked apple and serve warm with cream or ice cream.