Gooseberry Clafoutis

This recipe is based on the brilliant Felicity Cloake’s version in the Guardian. You can use any fruit such as blueberries, grapes or the classic, cherry.

ingredients

serves 4-6

• 350g sweet red gooseberries 

• 75g caster sugar

• 3 tbsp rum

• 20g butter, melted, plus extra to grease

• 2 tbsp demerara sugar

• 50g plain flour

• Pinch of salt

• 2 eggs, beaten

• 270ml whole milk
  

instructions

Wash the gooseberries and remove the stalks. Put in a bowl, crush lightly and add 2 tbsp caster to macerate.

Preheat the oven to 180C/160C fan. Grease a baking dish just wide enough to hold the gooseberries in one layer, and add half the demerara sugar. Spin the dish round to coat the inside with demerara, then set aside.

Sift the flour into a mixing bowl and add a pinch of salt and the remaining caster sugar. Whisk in the eggs, followed by the milk, melted butter and rum, until you have a smooth batter.

Pour the fruit into the prepared baking dish and pour over the batter. Bake for about 30-35 minutes, until just set but still a bit wobbly. Sprinkle with the remaining demerara sugar and serve warm or room temperature.