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A clafoutis is a baked, thick, creamy batter with fresh fruit which is served just warm with a dusting of icing sugar. Originating from France this dessert is traditionally made with cherries but other fruits work just as well.
x1 Le Creuset Toughened Non-Stick Bakeware Square Cake Tin
- 1 teaspoon butter
- 1 tablespoon granulated sugar
- 300g mixed berries - raspberries, blueberries, blackberries and redcurrants are all suitable.
- 55g plain flour
- ½ teaspoon baking powder
- Pinch salt
- 100g icing sugar
- 3 eggs
- 250ml single cream
- 1½ teaspoons natural vanilla extract
- Icing sugar for dusting
- Pre-heat the oven 190°C/170°C fan/Gas Mark 5
- Grease the cake tin with the butter, dust with the granulated sugar and cover the base with the mixed berries.
- Sift the flour into a bowl and stir in the baking powder, salt and icing sugar. Whisk together the eggs, cream and vanilla in a jug.
- Make a well in the dry ingredients, pour in the wet ingredients and mix together to make a smooth batter.
- Pour the batter over the fruit and bake for 30-35 minutes until puffed up, golden and set in the middle. Do not open the oven until the end of the baking time or the clafoutis may collapse.
- Turn out onto a serving plate, dust with icing sugar and serve just warm.
- Other fruits such as stoned apricots, sweet plums, peaches, nectarines and of course cherries are all suitable fruits for making a variation of the dish.
- This type of dessert has the best flavour and texture when served just warm or at room temperature rather than chilled.