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- Dish type
- Fruit desserts
- Apple desserts
Clafoutis is a French batter pudding traditionally baked with orchard fruits. This scrumptious low-fat version combines apples with juicy sultanas.
10 people made this
- 75 g (2¾ oz) plain white flour, sifted
- 75 g (2¾ oz) caster sugar
- 3 eggs
- 300 ml (10 fl oz) skimmed milk
- 1 tablespoon Calvados or other fruit brandy, optional
- 450 g (1 lb) cooking apples, peeled, cut into quarters, cored and thickly sliced
- 50 g (1¾ oz) sultanas or raisins
- 1 teaspoon ground cinnamon, allspice or mixed spice
MethodPrep:15min ›Cook:40min ›Ready in:55min
- Heat the oven to 200°C (400°F, gas mark 6).
- Place the flour and half the sugar in a bowl, add the eggs and half the milk then blend the ingredients together using a wire whisk or wooden spoon. Alternatively, blend them in a food processor or with a hand-held mixer for 1 minute. Stir in the remaining milk and fruit brandy, if using, and blend to form a smooth batter.
- Put the apples and sultanas in the base of a shallow, nonstick 1.5 litre (2 pint 15 fl oz) ovenproof pan or dish. Sprinkle with the spice and all but 1 tablespoon of the remaining sugar, then pour the batter over the top.
- Bake for 30-40 minutes until well risen and golden brown. Sprinkle with the remaining sugar and serve hot.
- Variation: replace the apples with 450 g (1 lb) of apricots or dessert plums, halved and stoned.
- Tip: if you do not have a nonstick pan or dish, use an ordinary one, lightly greased with ¼ teaspoon vegetable oil.
Reviews & ratingsAverage global rating:(1)
Reviews in English (1)
Delicious. Tried this twice now. Tastes like an apple bread and butter pudding but without the bread lol-03 Nov 2010
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Cinnamon Drizzle Loaf
On Saturday afternoons, I usually like to bake us a little bit of a treat. Sometimes it's something which is spectacularly decadent, and other times it's something simple . . .
But, you know . . . simple doesn't necessarily mean that it's not spectacular does it. This beautiful loaf here today is a hidden gem. Quick and easy to make . . . but oh soooooooo moreishly scrummy.
It bakes up nice and moist . . . the moistness coming from the muscovado sugar . . .which also helps to give it a beautiful colour
Then there is that lovely warm and spicy flavour that comes from a hint of cinnamon in the batter . . . oh, this does smell heavenly when it is baking. One can hardly wait for it to come out of the oven . . . you don't have to wait too long though, as it bakes up rather quickly for a loaf, only 30 to 35 minutes in total . . . not long at all.
This is when the patience comes in though . . . because you then take a nice warm, maple and cinnamon flavoured syrup and pour it gently over the whole loaf . . . allowing it to settle in and make itself at home, which only adds to the moistness and the overall appeal of this lovely loaf.
You will want to be patient though and allow it to cool completely before you slice into it. This gives time for all that lovely syrup to soak deep into the loaf, adding a furhter dimension of tastiness . . . that as a whole makes it very, very scrummy indeed.
Can this get any better. I think not.
Wait . . . sliced and spread with softened butter . . . you are in heavenly bliss. Trust me. Heavenly . . . buttery, cinnamony, moist loaf cake bliss. Quite simply impossible to resist.
*Cinnamon Drizzle Loaf*
Makes one 9 by 4 inch loaf
serving 8 people
A delicious loaf.. Moist and lightly spiced with cinnamon with a scrummy cinnamon/maple flavour drizzle which is poured over the warm cake, soaking in and making it even scrummier!
175g butter, softened (3/4 cup)
85g of caster sugar (1/3 cup)
85g of dark muscovado sugar (7 TBS)
3 large free range eggs, beaten
1 heaped tsp of ground cinnamon
175g of sifted self raising flour (1 1/2 cups)
For the drizzle:
125ml of pure maple syrup
1 large cinnamon stick broken in half
3 TBS water
Preheat the oven to 180*C./350*F/ gas mark 4. Butter a 9 by 4 inch loaf tin and line with parchment paper. Butter the paper.
Cream the butter and both sugars together until light and creamy. (You may have to rub the muscovado sugar with your fingers first to break up any lumps) Beat in the eggs, a little bit at a time, mixing well after each addition. Sift together the flour and cinnamon. Gently fold this into the creamed mixture with a large metal spoon, using a cutting motion, until all is amalgamated. Spoon into the prepared loaf tin, smoothing the top over.
Bake for 35 to 40 minutes, until the cake is risen and springs back when gently touched on the top, or a toothpick inserted into the centre comes out clean.
While the cake is baking, about 5 minutes before the cake is done, combine all the drizzle ingredients in a small saucepan and gently heat until it all smells cinnamony. Remove the cinnamon stick and set aside for the moment.
Pour the drizzle syrup over top of the warm cake, allowing it to soak in as you pour. Allow to cool in the pan completely, before turning out onto a serving plate. If desired you may decorate with the cinnamon stick pieces, but do remove before serving. Cut into slices to serve.
awww . . . don't you just want to give her a teensie weensie bite. She is also very hard to resist!Marie Rayner
Other users also liked.
Worked great and was very
Worked great and was very nice.
This was delicious! I didn't
This was delicious! I didn't weigh the fruit but used about 5 or 6 plums. We were going out to friends for dinner and had been tasked to bring dessert and due to a hugely rushed day I thought I was going to have to resort to buying something, but then decided I had time to cut up fruit, throw the ingredients in the TM, put everything in containers to take everything and cook it at their place. I had to skip the warming the batter step as i couldn't be bothered taking the TM with us as well. I used a glass lasagne dish. Could possibky have got away with using 5 eggs, might try that next time. Will definitely be making it again. The plums instead of cherries worked really well. I also threw in some blueberries because I had them. We served 5 adults large portions and had leftovers.
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To begin making Apple Danish Pastry Recipe, preheat your oven at 200 C. Prepare a baking tray and line it with a parchment paper.
Flatten your puff pastry sheet using a rolling pin and give it a rectangular shape. Keep this aside.
Melt the butter in a saucepan on low heat. Add the diagonally chopped apple slices and cook it for few minutes.
Next, add cinnamon powder and castor sugar into the saucepan.Give it a good stir so that apple slices are properly coated. Let it cook for a few more seconds and then turn off the heat.
Now start arranging the apple slices into the middle of the pastry sheet.
Next step involves making cuts in the sides of the pastry sheet for braiding.Use a knife or kitchen scissors to make cuts on both sides of the pastry sheet. Carefully braid the pastry by pulling in one slit of pastry sheet after another on the other side. Once done, transfer this pastry on a baking tray lined with parchment paper.
Now whisk egg + 1 teaspoon of water in a small bowl and apply it on the top of pastry using a silicon brush. Sprinkle granulated sugar on the top for a nice texture after baking.
Transfer the baking tray in the oven and bake it for 15-20 minutes or till the time the pastry turns golden in colour.
Once the pastry is ready, take it out of the oven and let it cool down. Meanwhile, mix powdered sugar and milk in small bowl and make a paste of it.
Once the pastry has cooled down, use a spoon for pouring the sugar-milk paste on top of the pastry. Let it sit for about 10 minutes and it is ready to serve.
Serve Apple Danish Pastry Recipe as a party dessert after a meal of Schezwan Chicken Sizzler Recipe or Italian Pasta Sizzler Recipe or alongside Cinnamon Spiced Orange Iced Tea Recipe during evening.
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Lemon and Sultana Cookies
This is a recipe that I have had for a while now. Over the years I have collected recipes which use certain ingredients, because I hate buying something to use specifically in a recipe, and then only using a portion of it . . . with the rest being wasted.
So, I have collections of recipes which use buttermilk . . . others which use sour cream . . . etc. and then my favourite collection of all which uses up lemon curd.
It is so frustrating when you open a jar or container of something and it has a use-by date of only a few weeks, don't you think.
I mean . . . how on earth are you going to use a whole bottle of walnut oil, or some such in just a few weeks. It just ain't going to happen. Someone should make eensy teensy bottles of these things so that if you only need a little bit, the rest doesn't go rancid before you can get it used up.
Anyways, today I made these incredibly delicious cookies which helped to use up some of an opened bottle of lemon curd. With the rest I will probably make my Lemon Drizzle Cake. I am going to a pot luck lunch tomorrow and it will probably go over a real treat. (It usually does as it is really scrummy yummy.)
These cookies are ab fab too! They are light and puffed, with beautiful crisp edges, stogged full of lovely sultanas, buttery and glazed with a lovely lemon drizzle icing.
You don't have to use sultanas though . . . you can also use dried cranberries or blueberries instead with most delicious results. Or . . . if you are not fond of dried fruits, you can use toasted walnuts or pecans.
In any case, these cookies are quite, quite wonderful.
*Lemon and Sultana Cookies*
Makes about 30
You can use dried cranberries or blueberries instead of the sultanas, or chopped walnuts or pecans. A lovely soft buttery cookie with a sweet/tart lemon glaze.
350g plain flour (3 1/2 cups)
1/2 tsp baking powder
1/2 tsp bicarbonate of soda
140g of butter, cut into small bits (9 1/2 TBS)
175g caster sugar (3/4 cup)
85g sultanas (generous half cup)
100g of lemon curd (scant 1/2 cup)
2 free range eggs, beaten (medium)
For the icing:
100g sifted icing sugar (3/4 cup)
2 TBS fresh lemon juice
Preheat the oven to 200*C/400*F/ gas mark 6. Butter 3 baking sheets, or bake in 3 batches. Set aside.
Sift the flour, soda and baking powder into a bowl. Drop in the butter and rub into the flour mixture with your fingertips until the mixture resembles fine breadcrumbs. Stir in the sugar and sultanas. Beat together the eggs and lemon curd. Stir into the dry mixture to make a soft dough. Drop by heaped TBS onto the baking sheets, leaving plenty of space in between for spreading. Using wet fingers tamp down gently on top of each biscuit to flatten it slightly.
Bake for 12 to 15 minutes, until well risen and golden brown. Remove from the oven and allow to cool on the baking sheet for a minute or so before removing to a wire rack to finish cooling completely.
Whisk the icing sugar and lemon juice together until smooth and then drizzle this over top of each cookie.
Over in The Cottage today, a delicious Avocado, Tomato and Bacon Salad.Marie Rayner
- 2 eating apples
- 250 grams spelt flour (or use plain/all-purpose flour if you prefer)
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 125 grams light brown sugar plus 4 teaspoons for sprinkling
- 125 millilitres honey
- 60 millilitres runny natural yogurt
- 125 millilitres flavourless vegetable oil
- 2 eggs
- 75 grams natural almonds (unblanched)
- 2 eating apples
- 1¾ cups spelt flour (or use plain/all-purpose flour if you prefer)
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- ⅔ cup light brown sugar plus 4 teaspoons for sprinkling
- ½ cup honey
- ¼ cup runny natural yogurt
- ½ cup flavourless vegetable oil
- 2 eggs
- ½ cup raw almonds (unblanched)