Flognarde apple, rhubarb & flowers

Ingredients

• 2 eggs
• 125g flour
• 50g butter
• 50g caster sugar
• 10cl semi-skimmed milk
• 20cl single cream
• 1 sachet of baking powder
• 4 Canada Grise or Boskoop apples
• 4 tablespoons of Rhubarb & Geranium jam
• 10 cl water

Instructions

Peel the apples and cut them into 8 wedges.

In a large frying pan, thin the Rhubarb & Geranium jam with the water, then cook the apple wedges in it over a low heat for about ten minutes, turning them regularly.

Heat the oven to 180 degrees.

In a mixing bowl, beat together the eggs, the melted butter, the sugar, the flour and the baking powder, then the cream and the milk.

In a dish lined with greaseproof paper, arrange the apple wedges and spoon over the jam syrup.

Pour the batter on top and sprinkle with vanilla sugar.

Bake for 35 minutes.

Serve warm.