Apple fraize

Serves 4

(Jason Lowe)

I found this recipe in an old Good Things in England cookbook. The recipe dates back to 1845 and I think it's time to revive it. It's a perfect brunchy dessert or even a breakfast dish for this time of year when there isn't any real fruit around.

60-80g butter
4 dessert apples, peeled, cored, halved and thinly sliced
30g caster sugar
Crème fraîche or yoghurt to serve

For the batter

1 egg, beaten
100g plain flour
200-300ml milk

In a bowl, mix the egg with the flour and a little of the milk then whisk in enough of the rest of the milk to make a batter.

You will need to cook the apples in a couple of batches. Heat a little butter in a frying pan and fry the apples on a medium to high heat, turning them as they are cooking for a few minutes until they soften. Transfer to a plate once they are cooked.

Melt a little butter, just enough to thinly coat the base of a small frying pan, preferably a non-stick one. Pour in a quarter of the batter and turn the pan so the batter coats the base. Scatter half of the apples on the batter and half of the sugar. Cover with another quarter of the batter and continue cooking on a medium heat until the batter on the bottom is crisp, then carefully turn over and crisp up the other side.

Slide it out of the pan and keep warm and repeat with the rest of the batter and apples.

Serve with the crème fraîche or yoghurt.