CLAUDIA RODEN'S APPLE LETKES

Ingredients

sugar 2-3 tbsp
calvados, brandy or rum 4 tbsp
eggs 2 large, separated
light vegetable oil 2 tbsp
salt a good pinch
flour 150g
water 200ml
lemon grated zest of 1
vegetable or sunflower oil for frying
caster sugar for sprinkling on after serving

Method

Core and peel the apples and cut each into 4 thick slices. Put them in a shallow dish with the sugar and calvados, brandy or rum, and turn them so that they are well coated. Leave for at least 1 hour, turning the slices over occasionally so that they absorb the spirit.

For the batter, beat the egg yolks with the oil and salt, then stir in the flour and mix well. Now beat in the water gradually and vigorously, squashing any lumps. Leave for an hour, then fold in the stiffly beaten egg whites.

Heat at least 2cm of oil in a large frying pan. Dip the apple slices in the batter – about 5 at a time – making sure they are well covered with batter.

Lift each one out carefully and lower into the hot oil. The oil must be sizzling but not too hot, or the fritters will brown before the apple is soft inside.

Fry in batches, and turn the slices over to brown both sides. Lift out with a slotted palette and drain on kitchen paper before serving. Pass the caster sugar for everyone to sprinkle on.tart or sweet apples 4 large

DELIA SMITH'S RICE PUDDING

 INGREDIENTS

Pudding rice measured to the 175ml level in a glass measuring jug

410g evaporated milk 

850ml whole milk

40g golden granulated sugar

1 whole nutmeg

25g butter

 

 METHOD

 Pre-heat the oven to 150°C, gas mark 2

This is simplicity itself, place the rice and sugar in the ovenproof dish, pour in the milk and the evaporated milk and give it all a good stir.

Grate the whole nutmeg all over the surface (it may seem a lot but it needs it), then, finally, dot the butter on top in little flecks. Next just carefully pop the dish in the oven on the centre shelf for 2¼ hours. After the pudding has had 45 minutes slide the shelf out and give everything a good stir.

At the end of this time the rice grains will have become swollen, with pools of creamy liquid all around them, and, of course, all that lovely skin!