Apple Clafoutis
Prepares: 6 servings
  • Preparation time: 20 minutes
  • Standing time: 10 minutes
  • Cooking time: 1 hour 10 minutes
  • Ingredients
  • 4 small dessert apples
  • 40g (1½ oz) butter (3 tbsp)
  • 115g (4 oz) caster/superfine sugar (½ cup)
  • 1 tsp caster/superfine sugar
  • 1½ tsp ground cinnamon
  • 2 tbsp brandy
  • about 240ml (8 fl oz) whole milk (1cup)
  • 3 eggs, large (U.K.)/extra large (N.A.)
  • 1 tsp vanilla extract
  • 70g (2½ oz) plain/cake and pastry flour, sifted (½ cup + 1 tbsp)
  • ¼ tsp salt
  • 1 heaped tsp icing/powdered sugar sifted
  • You will also need a large frying pan/skillet and a round 25.5cm (10 inch) diameter ovenproof dish with a depth of 5cm (2 inches), greased with a little butter.
  1. Method
  2. Preheat oven to 350°F (180°C) (gas 4)
  3. Peel, quarter and core the apples. Then cut each quarter into wedges about 1cm (½ inch) thick.
  4. Melt the butter in the frying pan/skillet and, when it begins to foam, add the apple wedges. Toss to coat with the butter and then cook the apples over a medium heat, turning occasionally, until they begin to soften and turn golden in colour, about 5 minutes.
  5. Lower the heat and add 55g (2 oz) (¼ cup) of the sugar, cinnamon, and brandy and stir to coat the apple wedges. Cook for a further 2 minutes until the sugar has dissolved, creating a golden sauce. Remove from the heat and set aside for 10 minutes to allow the apples to absorb some of the liquid.
  6. Now using a slotted spoon, pile the apples into the prepared dish and scrape the juice into a measuring jug. Add milk to the jug to make the liquid up to 300ml (10 fl oz) (1¼ cups). Whisk to combine the milk and the juice.
  7. Pour into a blender along with the eggs, remaining sugar, vanilla extract, flour, and salt. Blend on high for 1 minute, scraping the sides down with a spatula until the batter is smooth. (The ingredients can also be whisked together until there is a smooth batter – it is just easier with a blender.)
  8. Pour the batter over the apples, sprinkle the extra teaspoon of sugar on top and bake on the middle shelf of the oven for about 1 hour, until the batter has puffed up and is golden. To test whether the batter is cooked, pierce in the centre with a skewer and it should come out clean.
  9. Leave to cool for about 5 minutes then serve warm with a dusting of icing/powdered sugar.
Recipe by Recipes to Remember at