Clafoutis, a complex word for a surprisingly simple dessert. You can literally prepare this in 10 minutes flat (add on 35-40 minutes cooking time though).
Clafoutis is a french dessert which is essentially a satisfyingly creamy baked pudding with a custardy consistency, which you can liven up by with any number of different stone fruits (plums, apricots, peaches, cherries) or summer berries (blueberries, blackberries, raspberries), depending what’s in season. It’s versatile enough to serve as a year-round dish, depending on the season of the fruits. When I made this the other day, I used raspberries and blackberries, but I have also recently made it using only blueberries. Personally, I think I prefer the tarter flavour of blueberries or plums, but the raspberries add a summer sweetness (though if using only raspberries, you may want to cut down the sugar in the rest of the recipe, depending on the sweetness of your tooth!)
My recipe uses whole milk rather than cream and is therefore lighter on the calories than some similar recipes, but feel free to tweak it.
Ingredients (to serve 6)
75g self raising flour, sieved
75g castor sugar (you may want to reduce this if the fruits you are using are particularly sweet)
Pinch of salt
Seeds of half a vanilla pod/teaspoon vanilla essence (optional -makes the pudding more custardy I think)
2 medium eggs
1 medium egg white
300ml Whole Milk
400g fruit (approx – I tend to do this by eye and fill 3/4 fill the pudding dish)
butter to grease dish
Icing sugar to prettify the pud before serving (if desired)
-Pre-heat oven to 180 Celsius
-Grease an oval or square pie dish (around 20cm x 20cm)
-Wash/prep fruits and place into greased dish
– Sieve flour into bowl and mix with sugar and pinch of salt
– Beat eggs and egg white in separate bowl and then pour into well in middle of flour/sugar mixture
– Whisk together using an electirc whisk to form a smooth paste
– Pour out the milk into a measuring jug and add the seeds and pod of half a vanilla pod
– Pour the vanilla milk into the flour/sugar/egg mixture little by little, whisking continuously
– Remove the vanilla pod
– Pour the mixture over the fruit (fruit will move around/some will rise to surface – you want to still be able to see some fruit, if you can’t, add more)
Et Voila, The pudding is ready to pop in the oven – bake for 35-40 mintues until it has risen, is golden brown and most importantly set in the middle.
Dust with icing sugar and serve with vanilla ice cream or custard. Delish!