Saturday, 31 July 2010

Blackcurrant clafoutis

A traditional clafoutis contains black cherries but I used blackcurrants for this. To balance the sharp and sour taste of the fruit serve with a dollop of crème fraîche or a scoop of vanilla ice cream.


2 eggs
1/2 cup sugar
125g blackcurrants
1/2 cup flour
3/4 cup milk
1 tablespoon Cointreau
grated lemon peel

Preheat the oven to 150°C. Grease an ovenproof dish with butter, add the blackcurrants and sprinkle with half of the sugar. In a mixing bowl, whisk the eggs and the remaining sugar. Stir in the flour, the milk and the Cointreau to form a smooth batter. Pour the batter over the blackcurrants and place in the oven. Bake for 20-25 minutes and serve lukewarm.

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