Marmalade-baked apples

Remove apple cores, leaving a thin skin underneath to prevent filling falling out. Make 4 shallow slits around top of each apple to prevent bursting during cooking. FILLING: Mix raisins, seeds, marmalade and honey and use to fill apple cavities. Dot apples with butter and place in a baking dish. Pour over orange juice and brandy, cover with foil, shiny side in, and bake in a preheated 180 ºC oven for 25 minutes, or until tender but not falling apart. Remove foil and bake for a further 10 to 15 minutes, or until soft and golden. Serve with cream or mixed yoghurt and honey.