‘Clafoutis is an easy-to-make classic French sweet and great for using up summer fruits. The best result is to make the batter and leave it to rest for an hour before using. If you are expecting guests, prepare the fruit and the batter in advance and just before dinner you can mix the clafoutis and bake it to serve warm with ice cream. I like to use self raising flour and this makes it more cakey but still retains its pancake texture’
For the clafoutis you will need:
[or 400g of soft fruit and berries]
1/2 cup self raising flour
the seeds of one vanilla pod
a few drops of almond essence
a pinch of cinnamon
a few drops of rosewater
4 tablespoons stevia
a shallow oven proof dish prepared with baking spray
Preheat the oven 180ºC.
Prepare the fruit. Cut up the plums into thin slicing leaving the skin on.
Use a hand blender to mix the eggs, vanilla, almond extract, stevia and milk. Add the flour and carry on blending until you have a smooth consistency. Allow to rest for an hour if you have time.
Arrange the plums on the dish and pour the batter over the plums. Then add the raspberries.
Bake the clafoutis for around 35 to 40 minutes until it sets. Because I use self raising flour it will rise slightly. For clafoutis the traditional way use plain flour.
This recipe is: *diabetic friendly
Use *coconut milk or one of the homemade plant-based milks for a lactose free diet and *gluten free flour for a gluten free recipe
Serve hot with ice cream or cold with a cup of tea.
Lea’s Good Food Everyday airs on Smash TV and you can follow the page on facebook
Baking ingredients: Good Earth Distributors
Fruit and Vegetables: Big Fresh Mosta, Oscar’s Fruit and Vegetables Paola, Barbuto for organic produce