Tuesday, 29 September 2015

The Apple Diaries 2015 - Quantock Pudding

Yet another pud from this amazing book:

Photo courtesy of this blogger - who also adores this book!
This is another recipe that hails from the West Country, that great apple-producing area of the UK.  It's a batter pudding similar to the French Clafoutis, which is I believe usually made with cherries.  This Quantock or Somerset version actually uses blackberries, but the recipe states that any soft fruit is suitable, as well as apples, pears, rhubarb, apricots and goodberries.  So apples it was!

Quantock Pudding

50g butter
55g plain flour
4 medium eggs
1 tsp vanilla extract
150ml whipping cream
150ml full cream milk
450g fruit (I used peeled, cored and chopped apple)
(Optional) 1 tsp cinnamon (if using apples)
Icing sugar to dust

Preheat the oven to 200C/44F/gas 6.
Using half the butter liberally grease a shallow gratin, ovenproof baking dish with a 1.2l (2 pint) capacity.
In a large bowl, whisk together the flour, eggs, sugar, cinammon if using, and vanilla, then stir in the cream and milk. 
Place the fruit into the dish then pour over the batter.  Dot the remaining batter over the surface, then bake for 30 minutes or until puffed and golden brown (test by inserting a skewer and seeing if it comes out clean).

Leave for at least 20 minutes before serving warm and dusted with icing sugar.  Eat with cream.









1 comment:

Snowy said...

OOh, that does sound and look good, Kate. Another one to make.