A seasonal recipe from Anna Higham. You can use any soft fruit including tayberries , jostaberries and mulberries if you can find them.
Ingredients
- 350 g gooseberries topped and tailed
- 50 g caster sugar
- 3 tbsp elderflower cordial
- soft butter for greasing
- demerara sugar for dusting
- 2 eggs
- 270 ml whole milk
- 20 g unsalted butter melted
- 30 g light-brown sugar
- a pinch salt
- 70 g plain flour
Servings:
Instructions
- Lightly crush the gooseberries, toss them in the sugar and a tablespoon of the elderflower cordial, then set aside. Heat the oven to 220C (200C fan)/425F/gas 7.
- Generously brush soft butter over a small roasting dish (I used a 23cm x 14cm stoneware one), then coat with demerara sugar to create a crust.
- Combine the eggs, milk, melted butter and the remaining two tablespoons of elderflower cordial, then whisk well. In a separate bowl, mix the sugar, salt and flour, then make a well in the centre. Pour the liquids into the well and mix to create a smooth batter.
- Tip the macerated gooseberries and their juices into the prepared oven dish, then pour the batter all over the fruit. Bake for 20-25 minutes, until the top is golden brown and the clafoutis has a gentle wobble in the middle. Serve warm with a generous scoop of vanilla ice-cream or a glug of cold cream.
Share this Recipe
Powered byWP Ultimate Recipe