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Gateau Paysanne

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This traditional French pudding originates from the Normandy department. Based on dessert apples, it is a batter pudding, rather like a clafoutis. It is best served just warm and needs no last minute attention.

Serves: 6-8

Ingredients

750g (1 1/2 lb) dessert apples, peeled, cored, quartered and thinly sliced
175g (6oz) caster sugar
2 eggs
200ml (7 fl oz) creme fraiche
50g (2oz) plain flour
50g (2oz) currants
75g (3oz) butter, plus extra for greasing
optional garnish: caster or icing sugar

You will require an ovenproof dish measuring about 20cm x 20cm x 5cm deep (8 inches x 8 inches x 2 inches) or one holding approximately 1.5l (3 pints).

Grease the dish. In a bowl, whisk the sugar with the eggs, then blend in the creme fraiche and the flour to make a smooth batter. Spoon about a third of this batter into a cup (or the empty creme fraiche container) and reserve.

Mix the apple slices and currants with the larger quantity of batter. Pour the mixture into the buttered dish roughly level with the back of a spoon. Try to leave several apple pieces sticking up to burn or caramelise as this will enhance the appearance of the dish.

Prepare the barbecue for 'Indirect heat' cooking.

Place the dish on the barbecue and bake for about 15 minutes. Allow an extra few minutes if the air temperature is low. Meanwhile, having melted the butter, mix it thoroughly with the reserved batter. Pour the butter / batter mix over the apple / batter mixture and return the dish to the barbecue for a further 15-20 minutes, or until the top of the pudding is golden brown.

Remove from the barbecue and allow to cool for several minutes.

Serve with single cream, clotted cream or vanilla ice-cream.

This recipe appears in 'The Barbecue Book... Burgers to Banquets' by Jim Marks