This traditional sweet batter dish, made with apples and cream, is delicious hot or cold. Real comfort food!
- 125g (4oz) plain flour
- Pinch of salt
- 2 medium eggs
- 300ml (½ pint) milk
- 30g (1oz) white fat
- 4 small cooking apples
- Icing sugar for dredging, or 1 tbsp apricot jam
- Crème fraîche, for serving
- Sift the flour and salt into a large bowl. Add the eggs and about a third of the milk. Beat well with an electric hand whisk until smooth and bubbles rise to the surface. Stir in the rest of the milk.
- Set the oven to Gas Mark 7 or 220°C. Put the white fat in the roasting tin and place in the oven to heat up.
- Meanwhile, peel, core and halve the apples. When the fat is very hot, quickly add the apples, cut-side down, and pour the batter over. Put back in the oven and bake for about 45 minutes, until well-risen and browned and the batter looks cooked.
- Dredge with icing sugar, or brush the apples with apricot jam immediately, and serve hot with crème fraîche.
Top tip: You could use pears instead of apples.
Feature: Kate Moseley. Photos: Frankthephotographer.com. Props stylist: Sue Radcliffe.
Nutritional information per portion
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.