Fruit Clafouti

Recipe for: (FRUIT) CLAFOUTI

Ingredients:

·         Fresh fruit – cherries, plums, damsons, pears washed/ stoned/ cut up

·         Dash of sloe gin or brandy or fruit liqueur

·         4 eggs

·         170g/ 6oz caster sugar

·         ½ tsp vanilla essence

·         1 heaped tblsp plain flour

·         125 – 250 ml double or whipping cream

·         Butter (to grease dish)

·         Sprinkle of Demerara sugar

·         Sprinkle of icing sugar

Method:

1.       Prepare the fruit.  Add a little Demerara sugar & a dash of liqueur.  Leave to macerate for a couple of hours

2.       Grease a deep flan dish with a little butter & sprinkle with Demerara

3.       Heat the oven to 180C/ 170C fan

4.       In a separate bowl, gently beat together the eggs and sugar

5.       Add the vanilla essence and the flour.  Beat to incorporate

6.       Gradually add the cream, beating gently to form a thin batter

7.       Add a little of the macerated fruit liqueur & mix well

8.       Take the prepared fruit & arrange carefully, cut side up, in the buttered dish, to form a complete layer

9.       Gently pour over the prepared batter, ensuring that it spreads evenly throughout the dish

10.    Cook in the oven for 30-40 minutes until the batter has risen, browning at the edges and just set in the middle

11.    Remove from the oven & allow to cool slightly.  The risen batter will collapse a little

12.    When just warm, sprinkle with icing sugar & serve

What else you need to know:

1.       This is meant to be served warm (rather than hot).  You can make it ahead of time & allow to cool.  Just before serving, warm briefly again in the oven.

2.       Serve with cream or ice-cream.