Preheat the oven to 180°C or Gas Mark 5. 

Slice the top off each apple to make a lid about 5cm across, then core each one. Remove a little of the flesh around the core too. 

Put the apples in an ovenproof dish or roasting tin in which they can sit close to each other; you do not want to have a lot of space around them. Using your fingers, coat the inner parts of the cored apple with the margarine. Be generous with the margarine – it will amplify the taste. 

Mix the mincemeat with the cranberries, orange zest and nuts and spoon this into each apple, sprinkling any leftovers into the dish, then put the apple lids on. Pour the cider around the apples. 

Bake for 30-40 minutes or until the apples are completely tender, spooning the juices up over them every 10-15 minutes. It is very important to keep an eye on the apples. 

Whip the cream until it is holding its shape, then whisk in the brown sugar and cider brandy. Serve the apples with their juices, adding a dollop of brandy cream and a scattering of crumbled amaretto biscuits.