Preparation time
less than 30 mins
Cooking time
10 to 30 mins
Serves
Serves 4
Dietary
Vegetarian
By Matt TebbuttFrom Saturday Kitchen
Ingredients
- 25g/1oz unsalted butter
- 4 Braeburn apples, peeled, cored and sliced
- 1 vanilla pod, split and seeds removed
- 50g/1¾oz plain flour
- 100g/3½oz 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.
