Rachel Allen's recipe for Gooseberry Clafoutis is easier than you might think! And bound to impress at dessert time!
- 25g (1oz) butter
- 350g (12oz) gooseberries (fresh or frozen), topped, tailed and cut in half
- 125g (4½oz) brown sugar
- 2 tblsp brown sugar, for sprinkling
- For the Batter:
- 125ml (4½fl oz) milk
- 125ml (4½fl oz) double or regular cream
- 4 eggs
- 60g (2½oz) plain flour
- 100g (3½oz) caster sugar
- 1 tsp vanilla extract
- Preheat the oven to 180°C (350°F), gas mark 4 and place the dish in the oven to heat up.
- Place a frying pan on a high heat. Tip in the butter, gooseberries and the brown sugar. Cook, uncovered, for about 5-8 minutes, until the gooseberries have softened and sweetened.
- While this cooks, place all the ingredients for the batter in a blender or food processor (or just a bowl using a hand whisk) and whiz/whisk until completely blended.
- Take the dish out of the oven, pour the gooseberries, and all sauce, into the dish, then pour the batter over the gooseberries carefully so as not to disturb the gooseberries.
- Scatter the 2 tablespoons brown sugar over the top and cook in the oven for 40 minutes or until a skewer inserted into the centre comes out clean.