This is such a lovely dessert for chilly evenings. It’s comforting but not too heavy. It’s also another excellent way for me to make use of the apples from the tree in my back garden.
You don’t have to make your own pancakes for this, ready-made ones work fine (and save you a lot of time) but this recipe never lets me down if you want to make the whole dish from scratch. This is also quite a good dish to make ahead of time, just popping it in the oven to warm through a little before serving.
6 pancakes (British style, either bought or homemade)
1/2 tsp allspice
thick double cream (if you can’t get this then use very lightly whipped cream)
1/2 tsp sugar
Pre-heat your oven to 180°c.
Peel and core the apples and cut them into wedges. Melt the butter, sugar and allspice together in a heavy pan and toss in the apples. Let the apples sit and caramelise a little and then carefully turn them over. Keep doing this until the fruit starts to feel tender and they are nicely caramelised and coated in the toffee sauce.
Put a big spoonful of the saucy apples in the centre of each pancake, roll it up and pop it into a baking dish. Repeat this until all of the apple and pancakes have been used.
Bake the dish for about 15 minutes to ensure that everything is nice and warm.
Mix together the cream, bourbon and sugar and then serve this along with the baked pancakes.