Since those far off days, I have evolved the recipe somewhat and it can now be served as a very tasty, and unusual, brunch by adding either honey or maple syrup or as a dessert. This recipe serves 4. Submitted by David McCarthy, Australia
- 1/2 cup 150 mls) milk
- 2 ounces (50 grams) superfine (castor) sugar
- 2 tsp grated lemon rind (Use only the yellow.)
- Pinch of cinnamon
- 2 ounces (50 grams) of plain flour
- Pinch of salt
- 4 eggs, beaten
- 1 Tbsp of dark rum (I see no reason why this cannot be substituted with brandy or even a favorite liqueur.)
- 1 large green apple
- 1 Tbsp of butter
- 2 Tbsp of toasted flaked almonds
- Confectioners (frosting/icing) sugar to dust before serving.
Combine the milk, sugar, cinnamon and lemon rind; sift in the flour and pinch of salt. Beat in the eggs and add rum.
Peel, quarter and core the apple and then slice thinly.
Melt butter in a medium non-stick fry pan. Cook the apples for 5-minutes or until softened.
Pour the batter over the apples and cook gently for 4-minutes, drawing the batter in and tipping the pan to help the excess batter to cook.
When set and golden underneath, cover with a large plate and turn over.
Add some extra butter to the pan and slide the frittata back in and cook for 2-minutes until set.
Turn out onto a pre-warmed platter, cut into 4 portions, scatter with almonds and dust with sugar.
I often add whipped cream to the plate if serving as a quick dessert, or honey or maple syrup if serving as a quick brunch.
Enjoy your warm apple frittata.