Maggie Beer

Fig clafoutis approved

Fig Clafoutis

Fig clafoutis approved

Step 1: Preheat a fan forced oven to 180C.

Step 2: Grease a one litre flan dish with unsalted butter and dust with ten grams of caster sugar, set aside.

Step 3: Cut the figs in half and place them into the base of flan tin.

Step 4: Place the flour and remaining sugar into a medium mixing bowl and whisk in the milk and cream, add the eggs and continue whisking until smooth.

Step 5: Pour over the figs and place into the preheated oven to bake for thirty to thirty five minutes until the top is puffed and golden and there is only a very small wobble to the clafoutis, this time will also depend on your oven.

Step 6: Remove from the oven and allow to stand for five to ten minutes and then serve with warm crème fraiche and icing sugar.

Ingredients

  1. 10g unsalted butter for greasing
  2. 85g 1/3 cup caster sugar
  3. 410g 7 fresh figs
  4. 30g 2 tbspn plain flour sifted
  5. 80ml 1/3 cup full cream milk
  6. 120ml 1/2 cup thickened cream
  7. 3 eggs
  8. 250g 1 cup crème fraîche to serve
  9. 20g 1 tbspn icing sugar sifted

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