I’ve been making clafoutis with all kinds of fruit recently. Summer this year has so far involved turning the heating back on, lighting the fire and wearing rain jackets to walk the dogs… so it is no wonder that our thoughts have involved hot puddings.
A perfect, sugar-crusted clafoutis is delicious, and can be made with many different fruits. We’ve enjoyed the classic cherry, but also peach and vanilla, and the apricot, honey and orange blossom one from Diana Henry’s Food From Plenty was exquisite. But everyone’s unanimous favourite was this strawberry clafoutis that I constructed one night.
My favourite recipe is Raymond Blanc’s, which I have adapted – I think the browned butter is definitely worth adding. This makes a small one which I baked in a dish 18cm in diameter and 5cm high, and made serve four, but double the recipe for more people or if everyone is hungry. Clafoutis keeps in the fridge for a couple of days and can be reheated or snacked upon, but I find that there are rarely leftover portions.
½ punnet fresh strawberries
25g caster sugar
½ teaspoon vanilla bean paste
10g butter (if using unsalted, add a pinch of salt)
10g plain flour
25ml whole milk
40ml double cream
Oven 180 degrees C
Rub butter on the inside of the dish and then coat with caster sugar. Hull and halve the fruit and place in the dish.
Brown the butter in a pan – cook over a medium heat until it turns a golden brown and then pour into a dish to stop it continuing to cook.
Make the batter: beat the egg and sugar until pale, then add the vanilla and butter. Mix in the flour and then the milk and cream.
Pour the batter over the strawberries and sprinkle with caster sugar. Bake in the oven until the batter is set and the fruit soft. Serve with cold cream.