These wonderful French desserts are a delicious mixture of fruit baked in custard that sets into a kind of wobbly, pastryless tart.
I have made them with raspberries, plums and cherries and now apple and I have never yet been disappointed.
CLAFOUTIS AUX POMMES
42 g plus 1 teaspoon butter
567 g cooking apples, peeled, cored and cut into ¼ in thick slices
3 tablespoon brandy
½ teaspoon grated nutmeg
56 g granulated sugar
177 ml milk
2 teaspoon vanilla essence
5 tablespoons icing sugar
80 g plain flour
small pinch salt
In a large frying pan melt the 42 g of butter over a moderate heat. Add the apple slices and fry for 4-5 minutes until lightly brown but still firm.
Remove the pan from the heat and pour over the brandy, nutmeg and granulated sugar. Mix gently trying not to break up the apple slices. Set aside to cool for about 20 minutes.
Preheat the oven to 180C/Gas 4.
Grease a medium sized baking dish with the remaining butter.
Whisk the milk, eggs and vanilla essence together in a large bowl. Sprinkle in 4 tbsp of the icing sugar and whisk until smooth.
Mix the flour and salt together then add to the milk mixture 1 tablespoon at a time, whisking after each addition until the flour is incorporated and you have a smooth, light batter.
Pour into the greased baking dish and add the apple slices and their liquid, mixing carefully until well blended.
Bake in the centre of the oven for 50-60 minutes until the centre is set and the top is lightly browned.
Remove from the oven and sprinkle the remaining tbsp of caster sugar over the top. Serve immediately.