The dates and icing provide the sweetness, so there is no need to add extra sugar to the Bramley apples. The lattice can be served warm as a dessert or cold with coffee or tea.
1 packet of Jus Rol puff ready rolled frozen pastry sheets, thawed
3 Bramley apples, peeled and chopped
225g (8 oz) chopped dates
1 egg, beaten
115g (4 oz) icing sugar
Water to mix
1. Lay one sheet of the pastry onto a Bake-O-Glide lined baking tray, sprinkle over the chopped apples and dates.
2. Take the other sheet of pastry and fold it in half, lengthways, and make cuts to within 2.5cm (1 inch) of the edge, then open out. Brush around the edges of the bottom layer of the pastry with the beaten egg, then place the lattice cut top pastry sheet over the top. Neaten the edges and brush over with the beaten egg.
3. Place on the grid shelf on the floor of the Roasting Oven and cook for 20-30 minutes, until golden and the apples are soft.
4. Meanwhile make the icing by mixing the icing sugar with water, obviously the more water you use the slacker the icing will be, so you can decide on which consistency you prefer. Pour the icing over the lattice.
Bake at 200°C, Gas Mark 6, Fan Oven 160°C for 25-30 minutes, until golden.