Annie Bell's Apple Batter Puffs
Over a year ago
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Ingredients
Accompaniment
SponsoredMuscat Beaumes de Venise Sweet Wine
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Method
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1
Preheat the oven to 240C/220C fan/gas 9. Liberally brush suitable fairy-cake tins with vegetable oil and place in the oven for 10 minutes.
Meanwhile whiz the flour, eggs, milk and salt in a liquidiser, then scrape the sides and whiz again.
Gently pound the sugar cubes in a mortar and pestle to break them into nibs. Peel, quarter and core the apple and slice thinly across.
Half-fill the hot tins with the batter. Scatter two thirds of the sugar nibs over the surface. Dot each puff with a couple of apple slices and a bit of butter, and scatter over the remaining sugar nibs, discarding the last remnants of powdered sugar.
Bake for 15 minutes until risen and golden. Serve straight away drizzled with golden syrup and cream if wished.
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