This is a really easy dessert, as it’s basically a batter poured over fruit and baked. We’ve had this after a roast dinner, when we’ve already had the oven on. The clafoutis cooks while you’re eating the roast, and it means you don’t have to turn the oven on specially.
Start by buttering a pie dish. I have some shallow terracotta dishes that work well for this, or even a round shallowish glass one I bought from Ikea.
Preheat your oven to 220 degrees celcius.
On the bottom of the pie dish, pop in some fruit. Pitted cherries work well (and you can use those frozen ones if you like), as do halved and pitted apricots. Blackberries are great, plums delicious, and I’ve even tried this with blueberries – expensive, but good! You can put in as much or as little fruit as you like.
2 large eggs
150 g sugar
200ml of cream or milk
50 g plain flour
50 g melted butter
Mix everything together, then pour the batter over the fruit.
Cook for half an hour, or until golden brown and not too wobbly in the middle. I like to serve this with pouring cream, my husband likes custard, and the children like ice cream.
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