Black­cur­rant clafoutis

The Field - - COOKERY -

serves 8

This is a per­fect “non eggy” tast­ing clafoutis that re­ally lets the tart black­cur­rants shine in all their glory. Pre-heat the oven to 170°C fan/190°c/ 375°F/gas Mark 5. Grease a 28cm x 23cm Pyrex dish with the 1 tbsp of but­ter.

Mix the black­cur­rants, Coin­treau and 100g de­mer­ara to­gether and pour into the dish. In a bowl, whisk the eggs, cream, milk, sugar, vanilla and melted but­ter to­gether then whisk in the flour.

Pour over the black­cur­rants and bake for 40 min­utes un­til lightly golden on top with only a slight wob­ble. Rest for 10 min­utes then serve warm with dou­ble cream.

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