Clafoutis is a delightfully simple French dessert. It’s a custardy ‘flancake’ dotted with the ripest of fruits and baked until golden-delish. Traditionally whole cherries are used but here we’ve gone with fresh Black Gem currants*. Their ultra sweet, bold flavour marries perfectly with the mild batter, find them in our fruit and veg section, but be quick, their season is short!
Fresh Black Gem Currant Clafoutis
Preheat the oven to 160°C. Grease a 1.25 litre cast-iron pan or baking dish with butter and a sprinkling of caster sugar.
In a large bowl, whisk together the butter, eggs, sugar and vanilla until the sugar has dissolved. Gradually add flour whisking after each addition until smooth. Finally, add the milk and whisk until smooth.
Place fruit evenly across the bottom of the baking dish, then pour batter over the top.
Bake until the clafoutis is beautifully golden and doesn’t jiggle when you shake the dish. The exact time will range in time based on the dimensions of your baking dish. Sometimes it takes as little as 20 mins, other times as long as 40. Be careful not to overcook it as it becomes a bit rubbery (still yummy).
Leave to rest until warm, then dust with icing sugar and serve with cream or vanilla ice cream or both or neither!
*not to be confused with blackcurrants, these are much sweeter, like an intense grape!