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Sasha and Michael Ibbotsen have once again parted with a classic Durham Ox recipe so that you can re-create the magic at home.
"If you can't get flour use ready made puff pastry (an easy cheat). You can adapt this to pears, plums etc but cooking times may vary. We like to serve it with Vanilla Ice Cream, but you could serve it with cream, crème fraiche, or custard
This French classic takes a bit of work, but the result is fabulous. We make individual ones, however you get a real wow factor with this larger size." - Sasha
To make the puff pastry, sift the flour and salt into a large bowl.
Roughly rub in the cold butter, being careful not to over work, stop before you reach the breadcrumb stage. Don't worry if lumps of butter remain. Add the water and lemon juice to bring the dough together.
Turn out onto a well-floured surface and shape into a brick shaped slab.
Roll out into a rectangle and fold 1 third back over itself. Do the same with the other side to create the same size slab you started with. Turn the pastry 90 degrees and repeat the process 4 or5 times.
Wrap the pastry in cling film and leave to rest in the fridge for a few hours or overnight.(Or use ready-made puff pastry.
Put the sugar in a frying pan on a low heat until it starts to caramelise, stirring occasionally. Once in liquid form set aside to cool. Don't worry if it goes solid.
Peel the apples and cut into wedges. Arrange over the caramelised sugar in a circular shape.
Roll out puff pastry and cut out a circle the same size as the pan of apples. Lay over the apples tucking in the edges and cut a few air holes in the middle.
Bake at 200◦c for around ½ hour or until golden brown.
To serve, place a plate over the top of the pan and quickly flip the whole thing over, being very careful. CAREFUL: Hot caramel causes very nasty burns.