Green Gooseberry and Elderflower Clafoutis
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Ingredients
15g (generous 1/2oz) soft butter for brushing the dishes
5 organic eggs
100g (3 1/2oz) caster sugar
75g (3oz) plain white flour
115ml (generous 4fl oz) cream
420ml (scant 15fl oz) whole milk
1 tablespoon elderflower cordial
1kg (2 1/4lb) gooseberries
4 elderflower heads
50g (2oz) caster sugar – for sprinkling over the gooseberries
25g (1oz) pistachio nuts, coarsely chopped
icing or caster sugar to sprinkle
softly whipped cream to serve
28cm (11 inch) round terracotta dish or similar, brushed with soft butter
Method
Preheat the oven to 180ËšC/350ËšF/Gas Mark 4.
Whisk the eggs with the caster sugar in a bowl. Sieve in the flour, add the cream, milk and elderflower cordial and whisk to mix (make sure there are no lumps). Pour half of the batter into the buttered dish. Scatter with the topped and tailed gooseberries and lay the elderflowers on top. Sprinkle generously with the 50g (2oz) caster sugar.
Pour the remainder of the batter over the fruit. Bake in the preheated oven for 30-40 minutes. Scatter with the pistachios and continue to cook for another 5 minutes approx. or until the clafoutis is puffed and golden.
Sprinkle with icing or caster sugar. Serve warm with lots of softly whipped cream.
Variation: Rhubarb Clafoutis
Substitute 1kg (2 1/4lb) of rhubarb, cut into 4cm (1 1/2 inch) pieces. Sprinkle with sugar. Substitute 1/2 teaspoon of pure vanilla extract for elderflower cordial and proceed as in master recipe.
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