Often dessert recipes entail various processes, producing glorious showstoppers to feed a family, or large group, which are surplus to your needs as a couple. As a result, maybe you avoid making homemade dessert altogether?
No more. You need to try this Fig Clafoutis.
Now the Clafoutis, a French dessert, is synonymous with black cherries but there is no reason why you can’t experiment with other fruits that bake well. Basically, the fruit is arranged in a buttered (and sugared here) baking dish and covered with a milky, egg batter. Whilst baking the batter puffs up, browns a little and caramelises the juices in the fruit. Served warm, it is a favourite dessert of mine.
If you have read my blog before you will know that I love figs. (If you share the love you might like my Fig Tarts). Not only do I love the shape of figs, the intense, dark soft skin with their glorious, ripened, pink centre that makes them so gloriously photogenic, I love the fact that they have ancient history, being one of the first fruits to be cultivated by man. The fact that they are fairly nutritious – being high in calcium and fibre in particular, adds to their appeal. Not to mentioned their taste and crunchy seeded texture. I could write more on figs but I will leave to you to make the most of this wonderful fruit that is in season and in abundance in the stores. Go and buy some (or pick some if you are lucky enough to have a tree)!
So what of my Fig Clafoutis? Basically, it is quartered figs, sprinkled with a little sugar, baked for a few minutes to soften and then floated in a batter and baked for a about 25 minutes. I have used self raising flour in the batter to ‘puff’ it up a little and I have used half milk / half double cream for added ‘creaminess’. With a hint of vanilla, the batter is very light. Once baked the figs soften, shrivel and release their wonderful sweet pink sweet juices. The seeds of the figs give a lovely crunchy texture against the soft batter.
I have baked mine in a 6 inch skillet and suggest that you serve it from the skillet, warm. (Less washing up). Just sprinkle with icing sugar and add crème fraiche. You can use any regular baking dish and of course, double the quantities if you are serving 4 to 5 people.
This dessert is easy to prepare and so, so delicious. So pass two spoons and, as the French would say, enjoy ‘a deux’.
- Butter, for greasing the pan / dish
- 1 tbsp. caster sugar
- 3 fresh figs
- 15g self raising flour
- 15g caster sugar
- 1 egg, beaten
- 50ml whole milk
- 50ml double cream
- 1/4 teaspoon vanilla paste
- Icing sugar, for dusting (optional)
- Crème fraiche, for serving
- Preheat the oven to 180 degrees C, or Gas Mark 4.
- Butter the skillet (or pan), and sprinkle 1/2 tbsp. caster sugar over the buttered skillet. Wash the figs, cut the top stalks and quarter. Lay into the buttered/sugared skillet and distribute evenly. Sprinkle the remaining caster sugar over the figs. Place in the oven and bake for 5 minutes, allowing the figs to soften.
- Meanwhile, combine the self raising flour, sugar, beaten egg, milk, cream and vanilla and whisk until a batter is formed, ensuring they are no lumps.
- Remove the skillet from the oven and pour the batter into the pan. Return to the oven and bake for a further 20-25 minutes. Remove from the oven. Sprinkle with icing sugar and serve warm with crème fraiche.
Source: The Contented Baker