Recipe for :

This recipe comes from The Geat British Kitchen web site and has been reproduced with the permission of The British Food Trust which runs the site.

The British Food Trust website is a major resource for all those in the UK and around the world who are enthusiasts for British cooking, its past traditions and future potential. Most of the recipes on Trust's web site are indeed traditional and, taken together, define the legacy of British Cuisine. But of course cooking and recipes are ever-changing, no more so than with British cooking, which has always been hugely influenced by other cultures, many of which are now part and parcel of our contemporary cuisine. The Trust's overriding interest, then, is not that everything in the Kitchen should be the pre-War idea of British, important though that foundation is, but to share and enjoy the rich diversity of the culinary life that is readily found in the British Kitchen today (wherever in the world that Kitchen may be!).

The Trust is a registered charity (Number 1064844), the aim of which is to stimulate the awareness and involvement of the general public in British food and cooking and to foster the production, supply and consumption of good food.

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This is a sweet variation on Toad in the Hole.

Ingredients

25 Gram Butter (1 oz)
450 Gram Apples, peeled, cored and thickly sliced (1 lb)
110 Gram Plain flour (4 oz)
50 Gram Sugar (2 oz)
1 Teaspoon Ground cinnamon
1 Egg
300 ml Milk ( 1/2 pint)

Method

• Pre-heat the oven to 220 °C / 425 °F / Gas 7.

• Place the butter and apples in a 25 x 30 cm (10 x 12 inch) roasting tin. Cook for 10 minutes.

• Sift the flour into a bowl. Add the sugar and cinnamon. Break in the egg. Gradually add half the milk, beating to form a smooth batter. Pour in the remaining milk and beat until quite smooth. Alternatively, add the flour, milk and egg to the liquidiser and blend until smooth.

• Pour the batter into the roasting tin and bake for 40 - 45 minutes, until the batter is well risen and golden.

Serves 4