Karel Martens, Apples Under the Blanket
In our family known as ‘apples under the blanket’ but officially ‘brussels apples’
Ingredients
- 4 firm sweet and sour apples
- Cinnamon with sugar
- 1 dl of milk
- 40 grams of flour
- 40 grams of butter
- 40 grams of sugar
- 2 eggs
- Pinch of salt
Directions
- Drill and peel the apples.
- Butter a fireproof dish.
- Put the apples in and fill the cavities in the apples with cinnamon and sugar.
- Slowly bring the milk with the butter and the salt to the boil in a saucepan.
- Temperature to the lowest setting and add the dry flour in one go.
- Stir in the mass for ± 1 minute, until it comes off the pan like a ball.
- Remove the pan from the heat.
- Put the dough in a bowl.
- Stir one egg through the dough until it is completely smooth, then the second egg and finally the sugar.
- Pour the dough over the apples.
- The dish is cooked and golden brown in 30 to 40 minutes.
- Do not preheat the oven.
- Oven at 200 degrees
- Place the dish on the rack as high as possible.
Bon appetit.
