Clafoutis is probably to the french in terms of sunday lunch, what Yorkshire pudding is to us British with beef. Its one of those favoured and savoured dishes thats looked forward to and is often held almost a symbol for homliness in terms of hearty food.
Before I reap great criticism, yes I am aware that clafoutis is traditionally made with cherries. That said, I think this variation works phenomenally well - coupled with the fact that my mum likes strawberries and the store around the corner had them reduced. It was almost as though fate was telling me something.
Its quite cakey yet light in texture, extremely enjoyable and very moreish. Trust me, you wont be disappointed
You will need:
100ml double cream
75g ground almonds
2-3 drops vanilla essence
4 large eggs
150g caster sugar
1 tbsp plain flour
500g strawberries, halved
2 tbsp brown sugar
50g flaked almonds (optional)
icing sugar, for dusting
The doing bit:
Preheat oven to 180C. In a pan combine milk, cream and vanilla and boil for 1 minute. Set aside to cool.
Beat together sugar and eggs until fluffy, add the flour to the mixture gradually. Add the ground almonds in the same fashion until uniform paste. Add the cooled milk mixture.
Grease a baking deep baking dish or sealed cake tin. Add the strawberries and brown sugar then add the mixture slowly. Dust with flaked almonds.
Cook in the oven for approximately 30 minutes or until knife comes out clean with a pierecing test.
Remove from oven when done and dust with icing sugar.