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Red fruit clafoutis

Ingredients

For the clafoutis butter

  • 50 g ground almonds
  • 15 g plain flour
  • Pinch of sea salt
  • 100 g caster sugar
  • 2 large eggs
  • 3 yolks
  • 250 g single cream

For the filling

  • Butter for greasing
  • Icing sugar for dusting
  • 750 g mixed red fruits: strawberries, cherries, (stoned), blueberries, raspberries, redcurrants

For the crème anglaise

  • 6 yolks
  • 125 g sugar
  • 1/2 litre milk
  • 100 g cream

Instructions

  • Lightly butter a round 24 cm shallow dish.
  • Whisk the ingredients for the clafoutis and leave the batter to chill for a few hours or overnight in the fridge.
  • Mix the fruit and pack into the dish in one layer. You need more fruit than batter for an extra specially delicious clafoutis.
  • Cook for about 40 minutes until golden and the batter is set.
  • Serve with crème anglaise or a fruit coulis.

For the crème anglaise

  • Mix the yolks with the sugar, then pour on the heated milk and cream and mix well.
  • Return to the pan and heat gently, stirring all the time until the mixture coats the back of a wooden spoon.
  • Strain immediately.