A large cooking apple, greenish-yellow with brownish-red flush introduced commercially by Barbourne Nurseries in Worcestershire in 1908 having been awarded the Royal Horticultural Society Award of Merit in 1903. It is thought to be a cross between Blenheim Orange and Golden Noble. The flesh is hard, cream-coloured, juicy and acid and it cooks to dark red and transparent purée. This is a late-season apple, harvested from mid-October in South-East England and is at its best from December to April. It sweetens on storage and is a sought-after winter apple for pies and sauces.