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 minutes, then dust with icing sugar and serve with crème fraiche.

Ingredients

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

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