Recipes: Brilliant batter!
It’s not just for making pancakes. Whip up one of these delicious recipes that are bound to impress
Clafoutis
This classic French dessert is the perfect comforting pud to round off a Sunday roast! Cherries in Kirsch are an excellent storecupboard treat to have on standby – great for whipping up a last-minute dessert. Hands-on: 15min, plus resting Cook: 50min
Serves: 8 100g (3½oz) plain flour
100g (3½oz) golden caster sugar 3 medium eggs, beaten
2 medium egg yolks
100ml (3½fl oz) milk
200ml (⅓pint) double cream 1tbsp vanilla bean paste or extract 390g jar black cherries in Kirsch 3tbsp toasted flaked almonds Crème fraîche, to serve
1 In a large bowl, mix together the flour and sugar, make a well in the centre and pour in the beaten eggs, egg yolks, milk, double cream and vanilla. Whisk until smooth and set aside for 30min.
2 Heat the oven to 180°C/160°C fan/gas 4. Drain the cherries, reserving the syrup, and pat dry with kitchen towel and tip in to a 28cm (11in) shallow baking dish. Pour over the batter and scatter with flaked almonds before baking for 45-50min.
3 Meanwhile, tip the drained juice into a small pan, bring to the boil and simmer for 8-10min, until syrupy. Serve the warm clafoutis with crème fraîche and drizzle with Kirsch syrup.
Per serving:
339cals, 7g protein, 20g fat (9.5g saturates), 32g carbs (22.5g total sugars), 1.5g fibre
Hands-on: 15min, plus resting Cooking: 45min Serves: 4
175g (6oz) plain flour
2 large eggs, lightly beaten 225ml (8fl oz) milk 3tbsp sunflower oil 8 chorizo-flavoured sausages 1 large red onion, sliced Pinch of dried oregano
1 sprig of rosemary, leaves removed and chopped 500ml (17fl oz) ready-made chicken gravy
50ml (2fl oz) dry sherry
1 Preheat the oven to 220°C/ 200°C fan/gas 7. Put the flour into a large bowl, make a well in the centre and pour in the beaten eggs and milk. Whisk until smooth,
CLASSIC WITH A TWIST
season and set aside.
2 Put 2tbsp of oil and the sausages into a shallow 2.3litre (4pint) roasting tin and cook for 15min.
3 Meanwhile, heat the remaining oil in a frying pan over a medium heat and cook the onion for 5-6min, until it begins to soften. Add the herbs to the pan and cook for 1min.
4 Stir the onion mix through the batter and pour between the sausages, return to the oven for a further 25-30min until golden and puffed.
5 Meanwhile, make the gravy. Pour the gravy into a pan and heat until just boiling, stir through the sherry and season to taste. Keep warm until ready to serve with the toad in the hole, creamy mash and greens.
Per serving:
708cals, 31g protein, 38g fat (12g saturates), 54g carbs (8g total sugars), 6g fibre