AUTUMN / WINTER 26 3 /01 Caramelised Golden Syrup Apple Clafoutis PREP 15 mins, BAKE 25-30 mins SERVES 4-6 Ingredients - 50g unsalted butter - 3 Granny Smith apples (450g), peeled, cored and thinly sliced - 2 tbsp. golden syrup - 3 large free range eggs - 55g (¼ cup) fine caster sugar - 65g (⅓ cup) plain flour - ½ tsp. baking powder - 250ml milk - 1 tsp. vanilla extract - 1 pinch fine sea salt - 1 tbsp. icing sugar Method 1. Preheat oven to 190°C (170°C fan-forced). Grease a 23cm baking dish with 1 tbsp. of butter. Kitchenware pictured clockwise from top: Bed Bath N’ Table pie dish, $27.95. Anolon Edurance skillet, set of 2, $299.95. Cuisena stainless steel measuring cups, $34.95. Morgan & Finch waffle tea towel set, olive, $29.95. Hana dipping bowl, white, $8.95. Artisan side plate, sage, $12.95. Weighing bowl dual digital scales kit, $69.95. 2. Melt 50g butter in large frying pan over medium heat. Add apple slices and golden syrup. Cook for 4-5 mins, tossing occasionally, until apples are tender and lightly caramelised. Spoon into the prepared dish. 3. In a bowl, whisk eggs and caster sugar until combined. Whisk in flour and baking powder until smooth. Gradually whisk in milk, vanilla and salt until smooth. 4. Pour batter evenly over apples. 5. Bake on the top shelf of oven for 25-30 mins. Rotating halfway, until puffed and just set in centre. 6. Cool for 5 mins. Dust with icing sugar and serve warm with Greek yoghurt. “The sliced apples melt into the batter, creating a dessert that feels light yet indulgent.”
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