Galette of apple with and caramel sauce

Top this off with some vanilla ice cream

Galette of apple with and caramel sauce

2 medium Bramley apples
25g / 1 oz butter
50 ml / 2 fl oz fresh orange juice
50g / 2 oz light Muscovado sugar
½ teaspoon mixed spice
A little grated nutmeg
5 cloves

For the pancakes:
75g / 3 oz plain flour
2 eggs
300 ml / ½ pint milk (approximately)
Oil / salt

For the caramel sauce
225g / 8 oz granulated sugar
50 ml / 2 fl oz water
100 ml / 4 fl oz double cream

Peel the apples, cut them into quarters, remove the core and cut into cubes. Place them in a saucepan with the rest of the ingredients and cook until the apple is soft, starting to pulp slightly and has absorbed any liquids. Remove the cloves.

For the pancakes:
Beat the eggs into the flour with a little of the milk to create a thick batter. Beat until smooth then add enough of the milk to make a batter the thickness of single cream. Add the salt and leave to stand for 15 minutes.

The batter will thicken slightly so add a little milk to get it back to the original consistency.

Make the pancakes in the normal way. This mixture makes approximately 6 pancakes.

For the caramel sauce
Cook the sugar slowly till caramel stage (170 C) is reached. Pour in the water followed by the cream with care (it may splatter). Simmer and stir until smooth. Serve warm.

To finish the dish you will need a little sunflower oil for frying and some good quality vanilla ice cream.

Lay the pancakes out and place a tablespoon of the apple mixture into the centre of each one. Fold the pancake around the apple like wrapping up a parcel. Fry the parcels gently in the oil putting the fold side down into the pan first.

Fry on both sides until the pancake begins to get crisp. Place a pancake into the middle of each plate and place a scoop of ice cream on the top of each one. Finally drizzle with the caramel sauce.

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