This is the kind of cosy bake I love to bring to the table while still warm from the oven. The apples soften into buttery slices with just enough golden syrup to caramelise their edges, while the batter bakes into a delicate custardy clafoutis. It is simple, comforting and quietly special, especially served with a generous spoonful of yoghurt.
PREP TIME: 15 minutes l COOK TIME: 25–30 minutes l SERVES: 4–6
Ingredients:
- 50 g unsalted butter, plus 1 tablespoon extra, for greasing
- 3 small Granny Smith apples (about 450 g), peeled, cored and thinly sliced
- 2 tablespoons golden syrup
- 3 large free-range eggs
- 55g (1/4 cup) fine caster sugar
- 65 g (1/3 cup) plain flour
- 1/2 teaspoon baking powder
- 250 ml milk
- 1 teaspoon vanilla extract
- pinch of fine sea salt
- 1 tablespoon icing sugar, for dusting
- Greek yoghurt, to serve
Method:
Preheat oven to 190°C (170°C fan-forced). Grease a 23cm baking dish with 1 tbsp. of butter.
2. Melt the 50 g butter in a large frying pan over medium heat. Add the apple slices and golden syrup and cook for 4–5 minutes, tossing occasionally, until the apples are tender and lightly caramelised. Spoon into the prepared dish.
3. In a large bowl, whisk the eggs and caster sugar until combined. Add the flour and baking powder and whisk until smooth. Gradually whisk in the milk, vanilla and salt until the batter is smooth and pourable.
4. Pour the batter evenly over the warm apples.
5. Bake on the top shelf of the oven for 25–30 minutes, rotating the dish halfway through, until puffed and just set in the centre.
6. Leave to cool for 5 minutes. Dust with icing sugar and serve warm with Greek yoghurt.
Tip: For a more classic French feel, add 1 tablespoon of Calvados or brandy to the batter.
