Clafoutis is one of those brilliant puddings that fulfill all the idle baker's criteria, being remarkably quick and easy to make, very beautiful, and totally delicious. The batter and fruit idea comes from France, where they traditionally use cherries, but nowadays people are baking clafoutis using any soft fruit that's available.
Here I've made it following the dictats of Stephane Reynaud's brilliant tome Ripailles, to use up our garden berries: ripe gooseberries, raspberries and blackcurrants. The slight bitterness of the berries works well adding bite to the sugary batter, but you can equally try this with sweeter fruit such as peaches or nectarines if you'd like a milder flavour. Whatever fruit you use, baking this clafoutis in the oven will cause the kitchen to smell incredible, and the pudding to taste of summer. Second helpings all round.
Serves 4-6 depending how greedy you are
Adapted from the recipe in Ripailles by Stephane Reynaud. Buy the book on Amazon
450g/500g berries - I used gooseberries, raspberries and blackcurrants
125g plain flour
50g caster sugar
2 large eggs
1 tbsp icing sugar or caster sugar, to dust
1. Turn the oven to 180C (160C fan oven). Butter an ovenproof dish.
2. Wash any shop bought fruit, and top and tail any with stems.
2. Put the flour into a large mixing bowl, and add the first egg, stirring well. Next add the second egg and beat until combined.
3. Stir in the caster sugar, and then add the milk. Mix well until the batter is smooth and liquid.
4. Place the prepared fruit in the ovenproof dish. Bake in the oven for approx 25 minutes, until the batter looks bounces back under your finger and the edges are golden brown.
5. Take out of the oven, and sieve the sugar over the top.
6. Leave the clafoutis to cool a bit. It can be served either warm or at room temperature.
This clafoutis was idly baked while laughing at BBC Radio 4's programme I'm Sorry I Haven't A Clue