Gooseberry and Elderflower Clafoutis (6-8)

A seasonal recipe from Anna Higham. You can use any soft fruit including tayberries , jostaberries and mulberries if you can find them.

Gooseberry and Elderflower Clafoutis (6-8)
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Gooseberry and Elderflower Clafoutis (6-8)
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  1. 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.
  2. 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.
  3. 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.
  4. 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.
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