Article 6 August 2021

Recipe of the week: Gooseberry Clafoutis

Serves 6

A summer twist to a classic French recipe

400g gooseberries
30g butter plus extra to grease your baking dish
2 eggs
150ml milk
90g granulated sugar
90g flour
2 tablespoons of icing sugar
1.5 teaspoons of vanilla extract
1. Preheat your oven to 180°C/gas mark four.
2. Cut the tops and stalks off of your gooseberries, wash in cold water.
3. Butter a 20cm pie dish or baking tin and then lightly sprinkle with a little icing sugar. Place your gooseberries in the dish.
4. Beat your eggs and sugar together until creamy. Then add your flour (sifted), vanilla essence and milk and mix well until combined.
5. Melt your butter in a small pan and add to the mix, stirring well.
6. Pour the batter over the gooseberries, and place your pan in the oven for around 35 minutes, or until your clafoutis is puffed and golden brown and a skewer or knife comes out clean. If the top starts to brown too much during cooking cover with a little parchment paper.
7. Dust with icing sugar and serve warm with cream.