← Nouns Cooking · French

Ingredients

• 3 eating apples (or pears), peeled, cored and sliced
• 30 g Butter, plus extra for the dish
• 3 eggs
• 80 g caster sugar
• 80 g plain flour
• 1 pinch Salt
• 400 ml whole milk
• 1 tsp vanilla extract
• 2 tbsp Rum (optional)
• 1 tbsp icing sugar, to dust

Method

1. Heat the oven to 190°C (170°C fan, 375°F) and butter a 24 cm baking dish. Melt the butter in a frying pan over medium heat and cook the apples for 5 min until lightly golden. Spread in the dish.
2. Whisk the eggs and sugar until pale, then whisk in the flour and salt until smooth. Gradually whisk in the milk, vanilla and rum to make a thin batter.
3. Pour the batter over the apples and bake for 30–35 min, until puffed, golden and just set in the centre.
4. It will sink as it cools. Dust with icing sugar and serve warm.

Tips

• Try it with prunes soaked in tea, or with pears, as Limousin cooks do.
• Leave out the rum for children; contains gluten, egg and milk.

Sources

Written in our own words after cross-checking these recipes:

French Cooking Academy 196 Flavors David Lebovitz