This is one of those desserts that might not look much but it tasted divine. I love a good clafoutis and over the years have tried several different recipes for the batter and various fruits. In fact I once came close to writing a post called “a tale of two clafoutis” which compared two different recipes, one of them by Raymond Blanc – and he should know how to make a good one - but it got forgotten and the photos remain in my “posts that never quite happened” file.
This recipe comes from an M&S booking called “Baking” which I think was a Christmas present many years ago. I have had success with a few of the recipes from it and I have a hunch that it’s from the Australian Woman’s Weekly stable of cookery books.
When it comes to fruit puddings I’m more of a “chuck it in the dish and add a topping” kind of cook so the idea of caramelising the apples in a pan first seemed like a step too far but it was absolutely worth it.
The quantities made a huge pudding and in fact I kept some of the apples and the batter aside rather than overfill the dish. I also thought it might not be a good idea to pour all of the caramel in either so I also reserved some of that to pour over a second pudding later. I’m looking forward to making a small mixed fruit clafoutis with the reserved fruit and batter later today.
And here it is, clafoutis revisited. I used the few reserved apple wedges, one nectarine and two apricots, poured over the reserved caramel (about a tablespoonful) and batter and baked for 30 minutes. Delicious! It also proves that a dessert doesn’t have to be glamorous to be really yummy!
For the fruit
6 medium dessert apples (900g)
50g unsalted butter
110g light muscovado sugar
For the batter
50g plain flour
50g self raising flour
75g caster sugar
4 eggs, beaten lightly
160ml cream (I used Elmlee light double cream)
80g unsalted butter, melted
1 tsp vanilla extract
Grease a large, shallowish 2.5 litre baking dish. Preheat the oven to 200° C / 180° fan.
For the fruit, peel and halve the apples. Remove the cores with a melon baller or sharp knife and cut each half into four wedges.
Melt the 50g butter in a large, deep frying pan, add the apples and cook, stirring, for 5 minutes until lightly browned. Add the brown sugar and continue cooking for 5 minutes or until the mixture thickens.
Tip the fruit into the dish and leave to cool for 5 minutes.
Make the batter while the fruit is cooling by sifting the flours into a large bowl. Add the caster sugar and mix together. Gradually whisk in the remaining batter ingredients with a balloon whisk, until smooth, and pour over the fruit.
Bake for 40 minutes. Serve warm with pouring or whipped cream. Dust with icing sugar before serving if you like.