The Apple Club Newsletter, Winter 2005, Page 5

Clafoutis is usually made using cherries, but many other fruits like peaches, plums and rhubarb can also be used. It can be made in individual dishes, but here we use one large 20-23cm (8-9") earthenware dish.

Ingredients: (serves 6)

Preheat the oven to 190oC (375oF, Gas 5)
To make the batter, whisk the ingredients to a smooth consistency, using a mixer or by hand. Then leave the batter to relax while preparing the apples.
Peel, core and quarter the apples, then cut these to medium thick slices and sprinkle with caster sugar.
Butter the dish, stir the batter and cover the bottom of the dish with some batter, spoon in the apple slices, and cover with remaining batter Bake in a preheated oven for 25-40 minutes, so that the batter is not too soft. The pudding will rise more around the edges than in the centre, which just sits.
Remove from the oven and leave to rest. The batter will collapse from its soufflé look, and this is normal. Serve while still hot, after dusting lightly with icing sugar.

Recipe: Apple Clafoutis