Clafoutis

  • 1 egg
  • 1 oz sugar
  • 1 oz self-raising flour
  • cream
  • fruit – like cherries, blackcurrants or blueberries – frozen is OK, but best defrosted a bit first in the microwave

Put fruit in the bottom of a small over-proof dish. Beat egg and sugar and add in a bit of cream (to double the volume) then add the flour and mix gently, adding more cream if necessary to make a thick batter. Pour it over the fruit.

Bake at 150 C (fan) for 35 mins. It should be golden brown on the top but still soft-looking, it’s meant to come out a soft, custardy sponge – not dry like a cake.

This is enough for two-three portions. Double up for a bigger quantity.

I have also used this mixture to make a fruit tart – using bought pastry, baked blind, then adding a thin layer of marzipan, then fruit (I used nectarines) and clafoutis batter on top. It was good, though needs a higher proportion of fruit than in clafoutis, to balance the fact that it has pastry. Maybe also make the batter a bit thinner than usual.

Posh dinner-party recipe here: https://www.raymondblanc.com/recipes/cherry-clafoutis/