A dried apple, produced by baking certain varieties, such as Norfolk Beefing, Red Biffin or Minshul's Crab. They are made by baking them as slowly as is possible, for as long as 24 hours, removing them 7 or 8 times during the process and pressing them to compact the flesh. Only certain apples can stand up to this, but the resulting flavour is intense, sweet, spiced and complex. These were traditionally given as presents during the winter and at Christmas time in England but have rarely been seen since the 1950s. Once they have endured this process, they may then be stewed in either milk or wine or eaten cold.