A French country dessert, Gouere aux Pommes (goo-air oh pohm) is a delicious dish of brandy-flavoured apples in batter. It should be served hot with cream or Creme a la Vanille.
1 ½ lb. cooking apples, peeled, cored and thinly sliced
2 oz. sugar
1 tablespoon lemon juice
1 tablespoons brandy
1 teaspoon butter
4 oz. flour
½ teaspoon salt
2 tablespoons sugar
8 fl. oz. milk
Place the apples slices in a shallow bowl and sprinkle the sugar, lemon juice and brandy over them. Set aside.
Sift the flour, salt and sugar into a medium-sized mixing bowl. Make a well in the centre of the flour mixture and pour in the eggs and 4 tablespoons of the milk. Stir the eggs and milk with a wooden spoon until they are mixed. Slowly incorporate the flour and sugar, adding the remaining milk a little at a time.
Continue mixing until all the flour and half the milk are blended to make a thick batter. Change to a wire whisk or rotary beater and briskly whisk the batter, adding the remaining milk. Cover the bowl and set it aside in a cool place for 30 minutes.
Preheat the oven to moderate 350°F (Gas Mark 4, 180°C).
Using the teaspoon of butter, lightly grease a large shallow baking dish.
Stir the apple mixture into the batter and pour it into the prepared dish.
Place the dish in the oven and bake for 50 minutes, or until the pudding is set.
Remove the dish from the oven and serve at once.