Wednesday, 12 December 2012


In this recipe I’ve tried to pack a lot of Christmas flavours into a speedy dessert, saving the before-hand preparation of a Christmas cake and also have an almost custard or cream in the dessert, making it a good all-rounder.

250g figs, fresh would like better but I could only get hold of dry and they worked well
100g dried mixed fruit soaked in 3 tbsp brandy
150ml double cream
150ml milk
1 cinnamon stick, snapped
4 eggs 150g sugar
2 tbsp plain flour
Preheat oven fan160°/180c/4
Lay the figs and the mixed fruit at the bottom of a baking dish. Sprinkle over some sugar just to coat the figs and bring out the sweetness.

Bring the cream and milk to boil in a small saucepan with the cinnamon stick and then remove from the heat. Leave to cool then remove the cinnamon stick. Beat together the eggs and sugar until well aerated then fold in the flour. Pour the cream and milk into the egg mixture and whisk well before pouring over the figs and mixed fruit and baking for 30 minutes.

When ready, the clafoutis should have set but still maintain a slight wobble. Dust with icing sugar before serving.

In other news, any vegetarian readers, or non for that matter, might be interested in my friend’s blog Two Fat Vegetarians. I met Anthea, one of the bloggers, on my food writing course and she asked me to write a dessert recipe for the blog, so I chose churros with chilli chocolate sauce, check it out.

No comments:

Post a Comment