Maple-Walnut Snacking Cake

Maple-Walnut Snacking Cake was inspired by a cake found on the delicious blog The English Kitchen, where Marie made a recipe from The Small-Batch Snacking Cake Cookbook by Aimee Broussard. 

Looking at the ingredients list I could tell that the cake was far too sweet for my taste, and Marie described it as dense and sweet, like a brownie or blondie. If you have more of a sweet tooth than I, it might be just what you're looking for.

But I was in the mood for a cake that was light and less sweet, so decided to take the maple flavor inspiration and apply it to my Grandma's Little Yellow Cake that I call the "little black dress" of cakes because it can be "accessorized" lots of different ways to suit any occasion.

To me, "snacking cake" means a cake that is quick and easy; can be made by hand with no need for special equipment; is baked in, and often served from, the baking dish or tin; and calls for ingredients we generally have on hand.

My maple snacking cake has a subtle real maple flavor (don't try this with maple-flavored pancake syrup!) that I thought would be enhanced by a sprinkle of chopped walnuts over the icing (more of a glaze really). It was!

As my "regulars" know, I switched to blogging just once a month (second Thursday of every month). But since I already said I'll be posting a bread recipe next month, I decided to slip this post in this week as an "extra."

Need I tell you that a square of maple-walnut snacking cake goes beautifully with a cup of tea!

 

Maple-Walnut Snacking Cake 

(Makes one 8-inch/20-cm square layer, 9 servings)  

The Maple Cake 

1 tablespoon cider vinegar
Enough milk to make 1 cup (8 fluid ounces/237 ml)
1 1/4 dip-and-sweep cups (6.25 ounces/177 grams) unbleached all-purpose flour
1/4 dip-and-sweep cup (1.25 ounces/35 grams) non-GMO cornstarch
1/2 cup (3.5 ounces/99 grams) sugar
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
8 tablespoons (4 ounces/113 grams) unsalted butter, softened
2 large eggs, room temperature
1/4 cup (2 fluid ounces/59 ml) real maple syrup 
1 teaspoon vanilla extract

The Maple-Walnut Icing

1/3 packed cup (1.33 ounces/38 grams) powdered sugar
2 tablespoons (1 ounce/28 grams) unsalted butter, room temperature
2 tablespoons (1 fluid ounce/30 ml) real maple syrup
Small pinch* of salt
1/2 cup (2 ounces/57 grams) chopped walnuts, toasted or not 

* I actually have a "Pinch" measuring spoon. It holds 1/16 teaspoon. A "small" pinch is half that.

1 Preheat oven to 350F/180C/Gas4. Grease well and lightly flour an 8x8x2-inch baking dish or tin. Measure vinegar into a 1-cup glass measure; add enough milk to make 1 cup. Stir and let stand about 5 minutes while you proceed.

2 In mixing bowl, whisk together flour, cornstarch, sugar, baking powder, baking soda and salt. Cut in the butter as if making biscuits (I work it in with my impeccably clean fingers). Add soured milk, eggs, maple syrup, and vanilla. With electric mixer (or by hand with a large spoon, as I do), mix on low speed for 30 seconds to combine, then on medium speed for 1 minute. 

3 Pour into prepared pan. Bake for about 40 minutes, or until golden and a toothpick inserted in the center comes out clean. 

4 Cool in pan on wire rack for 10 minutes. Remove from pan and place on wire rack to cool. Grandma usually just served cakes like this directly from the pan, and that's what I did here. 

5 After the cake has been cooling for about 30 minutes, put the powdered sugar, soft butter, maple syrup, and salt in a 2- to 3-cup mixing bowl and whisk until smooth. Scrape onto top of the warm cake and spread to cover top only. Sprinkle chopped walnuts evenly over the top and lightly press them. Cool completely. Cut into 9 squares. 

Disclosure: We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees at no cost to you by linking to Amazon .com and affiliated sites. This helps cover some of the costs of running the blog. Thank you for your support. 

Jean

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One-Bowl Guinness Chocolate Cake

Guinness Chocolate Cake can be done as a single 8-inch layer with a simple icing or dusting of powdered sugar or as two 6-inch layers filled and frosted. But unless it's going on the afternoon tea table, I just make the single layer. With whipped cream, above, or a thin layer of icing, below.

Made without eggs or butter, Guinness Chocolate Cake also just happens to be vegan. I once saved a piece for four days, just for test purposes, and it was still fresh and fabulous! I had thought it might dry out since it has no eggs.

What does the Guinness add to the cake? What does it taste like? I can't really describe it, but it's different. The Guinness enhances the chocolate flavor and gives it a slightly tangy, malty flavor—a bit of an "edge," you might say.

Another thing you'll love about it is that it is so easy and no-muss-no-fuss. No need for a stand mixer or even a hand mixer. A one-bowl cake that will never wear you out or let you down!

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Guinness Chocolate Cake

(Makes one 8-inch round layer)

1 1/3 dip-and-sweep cups (6.67 ounces/189 grams) unbleached all-purpose flour
1 cup (7 ounces/198 grams) sugar
1/3 packed cup (1 ounce/28 grams) natural unsweetened cocoa
1 teaspoon baking soda
1/4 teaspoon salt
1 1/4 cup (10 fluid ounces/296 ml) Guinness stout
1/4 cup (2 fluid ounces/59 ml OR 1.875 ounces/53 grams) extra virgin olive oil
1 1/2 teaspoons vanilla extract

1 Grease and flour one 8-inch round 2-inch deep cake pan (Don't even bother with shallow cake pans!). And a circle of parchment paper in the bottom will ensure successful removal from the pan, if you have that concern. Preheat oven to 350F/180C/Gas4. 

Note: If you want to get fancy and make a sweet little layer cake (the size I make for an afternoon tea), divide the batter between two 6-inch round 2-inch deep cake pans and bake for 30 to 35 minutes. (I also love, and have several, Fat Daddio's cake pans.)

2 In a 2-quart bowl, whisk together flour, sugar, cocoa, baking soda, and salt. Add Guinness, oil, and vanilla extract. Whisk vigorously for about a minute, or until smooth. Pour into prepared pan. Run a knife through the batter a few times to break up any large air bubbles. Bake for about 35 to 45 minutes, or until it tests done with a toothpick.

Note: When measuring the stout in a 2-cup glass measure, let it stand a minute for the foam to settle and make sure the liquid, not the foam, comes up to the mark.

3 Let cool in pan on wire rack for 10 minutes. Invert onto the rack to cool completely. 

Disclosure: We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon .com and affiliated sites. We are a ThermoWorks affiliate, earning a small commission at no cost to you on purchases made through our links. This helps cover some of the costs of running the blog. Thank you for your support. 

Jean

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How to Make Homemade Flour Tortillas - With or Without a Tortilla Press

Yes, flour tortillas can be made with a tortilla press, despite what you (and I) may have been told!

Flour tortillas of the store-bought variety often have a lot of questionable ingredients that leave an odd aftertaste. But some of the homemade flour tortillas I've had were greasy and rubbery (and some 1/4-inch thick!), so about 10 years ago I decided to try making my own with just four simple (and organic) ingredients. I made up the recipe as I went along, and they turned out great the first time—which only means homemade flour tortillas are easy and practically foolproof!

Then a few weeks ago I got a cast iron tortilla press to make corn tortillas, posted about it, and a reader asked if the press could be used for flour tortillas as well. I told her I had always heard it couldn't but had never actually tried it. 

So I whipped up a batch and in about an hour reported back to her that you can indeed use the tortilla press for flour tortillas but that the press doesn't get them as paper-thin as I like them. So that set me on another round of experiments in the kitchen.

I discovered that giving the tortilla two additional (three, in all) 90-degree-turn-and-presses resulted in a beautifully thin tortilla. But if you have a different press that doesn't get that result for you, there is another way that spares you from getting out your great long rolling pin.

A handy-dandy little gadget called a wooden pastry and fondant roller (4 inches wide, though it says 6 inches) makes quick work of making the tortillas as thin as you like. Just leave the pressed tortilla in its plastic "folder" and give it a few swipes with the roller. And it is useful for so many other things, such as rolling a press-in crust right in the pan to give your bars and traybakes a perfectly even base.

You can use any type of fat for flour tortillas, but I prefer organic unsalted butter. Organic lard is more expensive than organic butter and is not as readily available. The mild butter flavor is sooooo good! Cooking for two on most days, I usually just make a half batch. If you don't have a tortilla press, you can roll them out with a rolling pin.

I've been making so many tortillas since I got the tortilla press, I haven't even bothered to decide where to put it when I put it away. I just leave it out looking cute and compact in one of the corners of my U-shaped countertop.

Hope you'll make some flour tortillas or corn tortillas soon and let me know how they turned out for you. I love hearing all the different ways these versatile flatbreads are made. 

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Flour Tortillas

(Makes 12 7-inch tortillas)

2 1/2 dip-and-sweep cups (12.5 ounces/354 grams) unbleached all-purpose flour

1 teaspoon non-GMO baking powder, optional
1 teaspoon salt
6 tablespoons (3 ounces/85 grams) unsalted butter
2/3 cup (5.33 fluid ounces/158 ml or grams) hot* water

* I push the 160F (71C) button on my electric kettle, then measure the water in a glass measure, which cools it down a few degrees.


1 In medium mixing bowl, mix flour and salt (and baking powder, if you're using it) together with your hands. Grate the butter into the bowl or use a small knife to slice tiny pieces of butter into the bowl. With your fingertips, mix the butter into the flour until it resembles coarse meal. Pour the hot water while mixing with a fork, in case you don't need to add all the water. The mixture should be moist enough to come together into a tacky dough. Knead, right in the bowl, with one hand or on a smooth countertop for about 3 minutes until it is smooth and springy, adding a little more flour if the dough is too wet or a little more water if it is too dry. 

Note: If you measure ingredients using a digital kitchen scale, you'll likely not need to add more flour or water and will come out with precisely enough dough to make 12 50-gram tortillas. 

2 Cover the dough tightly to keep it from drying out. Let it rest for at least 30 minutes or up to an hour. Divide total weight of dough in grams by 12 to portion out the dough, rolling them into smooth balls (about 50 grams each). As you make the tortillas, keep the dough balls covered to keep them from drying out and let them rest for 10 to 15 minutes.

Note: The first time or two that you make tortillas (before you've developed "a feel" for the dough), test one dough ball first to make sure it presses well and peels easily from the plastic before portioning out all the dough.

3 Preheat your griddle well over low to moderate heat, about 5 minutes. Since I used my nonstick griddle, I rubbed a tiny amount, 1/2 teaspoon, of extra virgin olive oil on the cold griddle (because you are never supposed to preheat a nonstick pan empty or over high heat or use cooking spray on it). Then when I was ready to start cooking the tortillas, I wiped the griddle, removing nearly all the oil, and turned the heat up to medium to medium-high.

4 On lightly floured (not more than a tablespoon) small plate, flatten slightly one of the smooth balls to a disk about 2 inches round, getting a dusting of flour on both sides. Place it between the two layers of plastic in the center of the tortilla press. Then gently press the dough ball. Turn it 90 degrees and press again. It will be about 6 inches in diameter. If you would like it a little thinner, as I do, either give it two more 90-degree-turn-and-presses or give it a few swipes with the little wooden pastry roller. It will be about 7 inches in diameter. 

5 Peel back the top layer of plastic, turn it on your hand, and peel back the other layer. Lay it on the hot griddle and cook for about 45 to 60 seconds when the tortilla starts getting bubbles on top and specks of brown on the underside. Turn and repeat. You can give it another turn, if you like. Transfer to a tortilla warmer or a makeshift tortilla warmer—a clean kitchen towel in a glass pie plate. Repeat. Serve from the bottom of the stack first, as they'll be softest.

Disclosure: We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon .com and affiliated sites. We are a ThermoWorks affiliate, earning a small commission at no cost to you on purchases made through our links. This helps cover some of the costs of running the blog. Thank you for your support. 

Jean

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Homemade Corn Tortillas

Homemade tortillas are easier than most people think. I first made flour tortillas nearly ten years ago, making up the recipe as I went along, and they turned out great. A rolling pin is all you need. But for corn tortillas, I really needed a tortilla press.

My friend Julia told me about the older generations of her family making them by hand. But that hand patting technique can take years to perfect, so I again looked into tortilla presses. 

Read great things about this tortilla press I found on Amazon. Beautifully made, heavy cast iron. It will turn your kitchen into a tortilleria! 

I used Bob's Red Mill organic masa harina. Just add hot water and a little salt, and that's it. Since I was just cooking for two, I made a half batch, six tortillas. You might need more or less water depending on your masa harina. These amounts are what worked for me.

There are varying opinions on the temperature of the water, some saying your hottest tap water. I pushed the 160F (71C) button on my electric kettle, then measured the water in a glass measure, which cooled it down a few degrees. It was just right. 

Have your tortilla press standing by, along with a 1-gallon Ziploc bag cut into an open-on-three sides 8-inch square "folder" to line the press. Save the bag for next time; it will last for many, many batches, I'm sure.

I used this batch for tostadas, but I'm looking forward to making more very soon for Chicken Enchilada Verde Casserole.

Do share any tips you might have for making homemade corn tortillas. 

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Homemade Corn Tortillas

(Makes 12 6.5- to 7-inch tortillas)

2 1/2 cups (10 ounces/283 grams) masa harina

2 tablespoons (0.5 ounce/14 grams) non-GMO cornstarch, optional

1/2 teaspoon salt

1 1/2 cups (12 fluid ounces/355 ml or grams) hot water*

2 1/2 teaspoons extra virgin olive oil, optional

* That was the amount of water that worked with every single batch of tortillas made with Bob's Red Mill golden masa harina. But then my order of King Arthur organic white corn masa harina arrived, and I found it took an extra 1/4 cup (2 fluid ounces/59 ml or grams) of water.

1 In large bowl, stir together the masa harina and salt. I sometimes like to add that little bit of cornstarch; it seems to make the tortillas more pliable. While stirring with a silicone spatula, gradually add the water, then stir until the masa is evenly moistened. With one hand, knead the dough right in the bowl or on a smooth countertop for 5 minutes until it is smooth and springy, after a few minutes adding, only if necessary, a little more masa harina if the dough is too wet or a little more water if it is too dry.

Note: Some cooks like to add a small amount of oil if the corn tortillas are going to be stored for a day or more, but that is optional. If using, add it along with the water. 

2 Cover the masa tightly to keep it from drying out. Let it rest for at least 20 minutes or up to an hour. Divide total weight of dough in grams by 12 to portion out the dough, rolling them into smooth balls (about 50 grams or so each). As you make the tortillas, keep the dough balls covered to keep them from drying out.

Note: Test one dough ball first to make sure it presses well and peels easily from the plastic before portioning out all the dough.

3 Preheat your griddle well over moderate heat. Since I used my nonstick griddle, I rubbed a tiny amount, 1/2 teaspoon, of extra virgin olive oil on the cold griddle (because you are never supposed to preheat a nonstick pan empty or over high heat or use cooking spray on it). Then when I was ready to start cooking the tortillas, I wiped the griddle, removing nearly all the oil.

4 Place a smooth dough ball between the two layers of plastic in the center of the tortilla press. Then gently press the dough ball. Give it three 90-degree turns and presses to get the thinnest possible tortilla. Peel back the top layer of plastic, turn it on your hand, and peel back the other layer. Lay it on the skillet and cook for about a minute on each side. Transfer to a tortilla warmer or, as I do, a makeshift tortilla warmer—a clean kitchen towel in a glass pie plate. Repeat. Serve from the bottom of the stack first, as they'll be softest.

Disclosure: We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon .com and affiliated sites. We are a ThermoWorks affiliate, earning a small commission at no cost to you on purchases made through our links. This helps cover some of the costs of running the blog. Thank you for your support. 

Jean

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Microwave Cauliflower Cheese for One

Microwave Cauliflower Cheese for One is one of my favorite lunches. If you work from home and usually have a quick lunch on your own as I do, it's great. And it gives my microwave something to do besides heat up our microwavable moist-heat hot pads we're always laying on one injury or another!

It took me a long time to come around to microwave ovens. I think I was the last person on the planet to get one, after being urged to by my elderly father! Still, I don't cook in it. All I ever use it for is to heat up those hot pads or a plate of leftovers, or to melt a bit of butter. Glad to find another use for it.

This is so quick and easy and doesn't make a big cooking mess in the middle of the day. Just cut up the cauliflower, stir up the seasonings and water, pour it on, cover, and pop it into the microwave for 6 minutes. 

While it's cooking, shred the cheese, stir the cornstarch into the milk. When the microwave dings, take out the cauliflower, drain off the liquid, stir in the cheese and milk, zap it for another 2 minutes, and Bob's your uncle!

Of course, microwave ovens are all different, so your times might not be the same as those that I figured out for mine. What do you use a microwave for? What sort of things do you usually have for lunch?

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Microwave Cauliflower Cheese for One

(Makes a bit over 1 cup)

1 1/2 cups (6 ounces/170 grams—about quarter of a 2-pound/1 kg cauliflower) cauliflower florets
1/8 teaspoon salt
Pinch of coarsely ground black pepper
Pinch of cayenne
Pinch of dry mustard
2 tablespoons (1 ounce/30 ml) water
1/2 tablespoon (0.25 ounce/7 grams) unsalted butter
1/2 packed cup (2 ounces/57 grams) shredded cheddar or other cheese
1/4 cup (2 fluid ounces/59 ml) milk
1 teaspoon cornstarch or tapioca flour

Note: You can use all cheddar, if you like, or a combination of cheeses. I think using half Monterey jack makes it creamier. And, at the same time, you can toast a few fresh breadcrumbs on the stovetop for a pretty topping. 😉

1 Put the bite-size cauliflower florets in a 2-cup glass measure (I love my Pyrex glass measuring cups!). In a tiny bowl, stir together salt, pepper, cayenne, and dry mustard; stir in the water. Pour over the cauliflower and add the butter. Cover (I use a 6-inch silicone lid) and microwave on full power for 6 minutes (your oven might differ), until tender or nearly so (whatever you prefer). Drain off the liquid.

2 Add the cheese to the cooking cup. In a little bowl, stir the milk and cornstarch together. Stir it and the cheese into the cauliflower. With the lid ajar, microwave on full power for 2 minutes (your oven might differ), until the cheese has melted and a smooth sauce has formed. 

3 Stir and serve on a small plate and, if you're feeling fancy, garnish with toasted breadcrumbs. Or just eat it out of the measuring cup; I won't tell! 😁 

BTW, that's one of my pretty ThermoWorks hot pad/trivets (my favorite pot holders) in the photos.

Disclosure: We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon .com and affiliated sites. We are a ThermoWorks affiliate, earning a small commission at no cost to you on purchases made through our links. This helps cover some of the costs of running the blog. Thank you for your support.

Jean

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Blueberry Crumble - Blueberry Crisp

Blueberry Crumble. Blueberry Crisp. Whatever you call it, it's the quickest and easiest blueberry dessert. Making it with melted butter not only eliminates the more time-consuming cutting in of the butter, it makes the crumble—or crisp—topping even crispier.

I don't bother to refrigerate the leftover crumble if we'll be eating it the next day. I just store it in the cold oven, and the next day the crumble topping is still crispy. Covering it and refrigerating it would, I'm sure, spoil that.

Couldn't resist doing a quick sketch of the groceries before baking them into a crumble!

We like apple crumble and rhubarb crumble, too, though they take a bit more prep than the blueberry. And blueberry pie is wonderful, but a lot more work. So when you need a dessert that comes together quickly, think Blueberry Crumble.

Blueberry Crumble - Blueberry Crisp

(Makes 5 servings)

The Fruit

3 1/2 cups (18 ounces/510 grams) fresh blueberries or frozen* unthawed

1 tablespoon freshly squeezed lemon or lime juice
1 teaspoon finely grated lemon or lime zest

2 tablespoons (0.875 ounces/25 grams) sugar (you might like a bit more)
1 tablespoon unbleached all-purpose flour
1/4 teaspoon cinnamon
Pinch of salt

The Crumble

3/4 cup (3.75 ounces/106 grams) unbleached all-purpose flour

1/2 cup (1.75 ounce/50 grams) old-fashioned rolled oats
1/4 packed cup (1.75 ounce/50 grams) dark brown sugar
1/4 teaspoon cinnamon
1/8 teaspoon salt
6 tablespoons (3 ounces/85 grams) unsalted butter, melted

* If using frozen, I would get the regular full-sized blueberries rather than the tiny "wild" blueberries. Do not thaw them! Follow the recipe as for fresh, but perhaps add a little extra flour to the berries and a few minutes to the baking time.

1 Preheat oven to 375F/190C/Gas5. Butter well a 9-inch glass pie plate.

2 To a 1.5-quart mixing bowl, add the blueberries, lemon or lime juice, and lemon or lime zest. In a small bowl, stir together the sugar, flour, cinnamon, and salt. Sprinkle it over the berries and toss lightly to combine. Transfer to buttered pie plate.

3 Wipe out mixing bowl, no need to wash it. Add flour, oats, brown sugar, cinnamon, and salt; mix together with a fork, and then stir in melted butter. With your hand, sprinkle the crumbles—of all different sizes and shapes—over the berries.

4 Bake in preheated oven for about 30 to 35 minutes (my new favorite ThermoWorks timer—be sure to come back in two weeks for my review and giveaway!), or until the berries are bubbling and the crumble is golden. Frozen berries might add 5 minutes to the cooking time. Let stand 30 minutes before serving to allow time for the juices to thicken a bit. Serve with whipped cream or vanilla ice cream or, as we like it, all by itself.

Disclosure: We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon .com and affiliated sites. We are a ThermoWorks affiliate, earning a small commission at no cost to you on purchases made through our links. This helps cover some of the costs of running the blog. Thank you for your support.

Jean

Toad-in-the-Hole Apple Dessert

Toad-in-the-Hole Apple Dessert is a little something I invented one day when I wanted to eat a dessert but didn't want to go to the trouble of making one. You know what I'm talking about?

I mean I was soooo tired that the easiest of my easiest desserts sounded like waaaayyyy too much trouble. So I thought about the ingredients I had on hand and came up with this. The batter is simply my Yorkshire Pudding batter (minus the savory elements).

For those of you who may not know, toad-in-the-hole is a traditional British dish of sausages baked in Yorkshire pudding batter. And now I've turned it into a dessert.

Precise times are included in the instructions because, just as a souffle is best served immediately, this dessert is at its best when served fresh out of the oven. Tastes fine later, but you'll want everyone at the table to see it before it, like a souffle, falls.

I make it in a Pyrex dish, so it's especially important to rest the batter for at least the full hour. The rest gives it a better rise, and it also ensures you won't be cracking your glass baking dish by pouring cold batter into a hot dish.

Hope you'll give it a try and let me know how you liked it.

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Toad-in-the-Hole Apple Dessert

(Serves 4 to 6)

The Batter

1 1/4 dip-and-sweep cups (6.25 ounces/177 grams) unbleached all-purpose flour

2 tablespoons sugar
1/4 teaspoon salt

1/2 teaspoon cinnamon
3 large eggs
1/4 cup (2 fluid ounces/59 ml) water
3/4 cup (6 fluid ounces/177 ml) milk

1/2 teaspoon vanilla extract
3 tablespoons (1.5 ounces/43 grams) unsalted butter, melted and cooled

The Apples

3 large baking apples (I used Pink Lady apples weighing about 6.5 ounces each)*

2 to 3 tablespoons sugar

1/2 teaspoon cinnamon

* If your apples are smaller, use four; the idea is to have apple quarters making a pretty solid layer.

1 An hour and a half before serving time, make batter. In medium bowl, whisk together flour, sugar, salt, and cinnamon (to "sift"). Whisk in eggs and water; when smooth, whisk in the milk and vanilla extract. Cover and let stand for an hour. Generously butter (using about a tablespoon) the bottom of an 8x8x2-inch baking dish.

2 An hour and a quarter before serving time, preheat oven to 425F/220C/Gas7 for 15 minutes while proceeding with recipe. Peel, quarter, and cut away the cores of 3 large cooking apples and arrange them in the buttered baking dish. In a small bowl, stir together the sugar and cinnamon. Sprinkle it over the apples. Bake for 20 minutes. Melt the butter; set aside 1 tablespoon of it to cool. Remove apples from the oven. Quickly heat the 2 tablespoons of melted butter in the microwave and pour it over the apples.

3 Whisk the cooled tablespoon of melted butter into the batter. Pour the batter over the apples. Bake for 20 minutes; reduce heat to 350F/180C/Gas4 and continue baking for 20 minutes or until puffed and golden. Serve immediately. The ideal accompaniment is Custard Sauce, but vanilla ice cream or whipped cream will do in a pinch.

Tip:  Do not open the oven door to take a peek for at least the first 30 minutes. 

Disclosure: We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon .com and affiliated sites. We are a ThermoWorks affiliate, earning a small commission at no cost to you on purchases made through our links. This helps cover some of the costs of running the blog. Thank you for your support. 

Jean