A delicious egg batter pudding using seasonal berries and fruit
Clafouti (Serves 4)
- 2 eggs 150g fruit or berries (pits or stones removed)
- 250ml double cream
- 100g caster sugar
- 20g plain flour
- 50g ground almonds
- pinch salt
Heat the oven to 200C (180C fan oven) Place the fruit evenly in the bottom of an oven dish. Whisk all of the other ingredients together to form a batter.
Pour the batter over the fruit until just covered and bake for approx 30 minutes until set and turning golden.
Serve with fresh custard or double cream
Tip: If you’d prefer to make it beforehand, bake for 20 minutes until set and keep it in the fridge. Then reheat for 15 minutes in the oven until golden, before serving.
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