Strawberry Clafouti

1. 1

   Lightly grease a 25cm/10in round or a 25x20cm/10x8in rectangular pan (ceramic or metal) with softened butter.

2. 2

   Rinse the strawberries, leaving them a little wet.

3. 3

   Toss with 1/3 of the caster sugar, then spread them evenly in the bottom of the dish.

4. 4

   Sift the flour, salt and the remaining sugar into a mixing bowl.

5. 5

   Make a well in the middle and pour in the beaten eggs.

6. 6

   Mix well, drawing in the flour from the sides.

7. 7

   Stir in the milk gradually until you have a smooth batter (You can use a food processor to make the batter).

8. 8

   Pour the batter into the dish over the strawberries, and bake in a preheated oven at 180u00b0C/350u00b0F for about 35 minutes until lightly browned and puffed up.

9. 9

   Clafouti is at its best eaten lukewarm; dust with the icing sugar just before serving.

10. 10

    Serve plain or with some lightly sweetened whipped cream if you're feeling decadent.

* Per serving · 4 servings · Values may vary.

No additional tips available.