Ingredients

Method

• 60 g butter
• 8 apples, peeled, cored and sliced
• ½–1 cup apple cider
• 50 g sugar
• icing sugar, for dusting
• crème fraîche, for serving
For the batter, blend together:
• 6 extra-large free-range eggs
• 2 cups full-cream milk
• 120 g flour
• 50 g sugar

Method

Ingredients

Preheat the oven to 180ºC.
Heat the butter in a frying pan. Stir in the apple. Pour the cider into the pan and sprinkle with sugar. Simmer for 5 to 10 minutes, or until soft.
Turn into a buttered baking dish, about 30cm in diameter. Pour over the batter and bake for 45 minutes to 1 hour, or until puff ed and browned.
Dust with icing sugar and serve immediately with crème fraîche.

Per serving: 1330.3kJ, 8.3g protein, 16g fat, 42g carbs

TASTE’s take:
This simple country dessert is no more than a jug of pancake batter poured over fruit and baked until puff ed and golden. Here, the apples are first cooked in apple cider then served with a dollop of crème fraîche.