Apple soufflé pudding
Make the most of the humble apple with this apple soufflé pudding, dusted with icing sugar and a good spoonful of crème fraiche.
Ingredients
- 25g/1oz unsalted butter
- 4 Braeburn apples, peeled, cored and sliced
- 1 vanilla pod, split and seeds removed
- 50²µ/1¾´Ç³ú plain flour
- 100²µ/3½´Ç³ú caster sugar
- 4 free-range eggs, beaten
- 20ml/¾fl oz full-fat milk
- 2 tbsp apricot jam
- icing sugar, to serve
- Crème fraîche, to serve
Method
Heat the butter in a large ovenproof frying pan, over medium heat, and fry the apples and vanilla for 10 minutes to soften and lightly colour.
Preheat the oven to 200C/180C Fan/Gas 6.
Put the flour and sugar in a bowl and mix in the beaten eggs and milk to form a smooth batter.
Pour the flour and egg mixture into the frying pan over the apples. Transfer to the oven and cook for 20–30 minutes.
Once cooked, carefully remove from the oven and loosen the sides. Quickly turn out onto a plate.
In a small bowl, loosen the apricot jam with 1 tbsp water.
Brush the top of the apple soufflé with the apricot glaze and sprinkle with icing sugar. Serve in slices with spoons of cream fraiche.
