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.