Monday, 30 January 2012

Apple Skillet Cake

In the Stella magazine which came with yesterdays Telegraph was a pudding recipe by Diana Henry which I just had to try, and it certainly did not disappoint.   We are not great pudding people and because of this I reduced the sugar used by a good half, which I realise would have affected the caramelisation and therefore the taste but it was still plenty sweet enough for us, especially as I served it with Kelly's Cornish Clotted Cream Ice Cream. Yes, we did eat it all in one go, two greedy people.... but Chris did have more than me.  No surprise there. Here is the recipe from the magazine.



Rueben's Apple Skillet Cake




Serves 2 greedy people, four restrained ones!

This is just really a big Pancake, It's based on the one that was famously served in the New York post-theatre eaterie, Reuben's.

 It's not difficult to make but it does require total attention - the sugar can easily burn.


. 2 tart eating apples

. 2 tbsp soft, plump  raisins

. ¼tsp ground cinnamon

' 7 tbsp soft light-brown sugar

. 125m1 (4fl oz) milk

. 3 large eggs

. 60g ( just over 2oz) Plain flour

. about 35g (1½oz) unsalted butter



Peel and halve the appIes, core and cut into thin slices. Toss with the raisins, cinnamon and 2 tabspns of the sugar and set aside. 
Put the milk, eggs, flour and 1tbsp of the sugar into a food processor and blitz to make a lump-free mixure.
 
Set a 23-25cm (9-10 in.) non-stick frying-pan over a medium heat and melt about 15g (half oz) of the butter. Add the apple mixture and cook gently until the apples are quite tender. Now add a little more butter and pour on the Pancake batter. Let it set a little then start to bring the sides - which should be setting - into the middle, letting the liquid batter run to the edges, as you would an omelette.
Once the pancake seems set enough to turn (about four minutes) sprinkle the top with a tablespoon of sugar and slide it on to a plate. Invert the plate so that the pancake goes back into the pan on the other side. Add a little more butter (slide it underneath) and cook for three to four minutes. You should be able to smell the sugar caramelising.
Now sprinkle the top with 2tbsp of the sugar and invert it, again pushing more butter underneath.
 
Cook for a couple of minutes. Sprinkle with the final tablespoon of sugar and turn the Pancake over once more. lt should have set right through and be sticky and caramelised on top.