Fig Clafoutis
You are lying in bed. It’s 10.00 am Sunday morning. You have coffee, piles of magazines and all the newspapers. One problem: 10 people are coming for lunch. You have no idea what to cook. Answer:Whip up a Clafoutis. It’s not naughty. Clafoutis is a French word. The only whipping you do is with cream. You can throw this little dessert together in a second using any fresh fruit . I used Figs but mixed berries or the classic fresh cherries are just as delicious.
You need for 4 Gourmands, 10 dieters, or 6 models.
4 eggs
1/3 cup sugar
1 1/3 cup of cream
1 teasp vanilla essence
¼ cup plain flour
5 or 6 fresh figs or you can use about 1 to 11/2 punnets each of berries
Icing sugar for accessorising
- Preheat oven to 160.
- Toss eggs, cream and sugar in a bowl
- Whisk them up till they are frothy and as lovely and wobbly as your thighs (will be after lunch).
- Sift the flour in over the top of the cream mix and fold it in as you would a Lanvin dress; gently.
- Cut up the figs into about 3 or 4 slices and place in a chic arrangement on the baking tray.
- Or if you are using berries; whip the tops off the strawberries and stand them upright so they can peep over the cream mix when you pour it over . They like to see what’s going on.
- Tip: you need a deep baking tray as a tarte tin maybe too thin. Sorry to mention that 4 letter word ‘Thin’ when we are cooking.
- Moisterise a baking dish or a tarte tin with lashings of unsalted butter.
- Pour the cream mix over the figs. They Love it.
- Pop it in the oven.
- Cook for about 45 to 55 mins or until it’s set as botox and as golden as Rachel Zoe in the middle of winter.
- Accesorise with a sprinkle of icing sugar
- Divine.
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