Red currant clafoutinis

If you have never made Clafoutis before, now is the time to try. I had very low expectations if I'm honest, but I'm happy to report that it is... actually gorgeous. 

Half way between a soufflé and a pancake and pretty low effort. Any berry will do for this recipe, though you'll need to adjust the amount of sugar for the sour-ness of your fruit. Blueberries in particular would be beautiful.

Serve warm with some clotted cream or a velvety vanilla custard.

Ingredients

• 1/3 cup golden castor sugar
• 1/2 cup milk - full fat
• Zest of a lemon
• 1/2 tsp vanilla essence
• 2 eggs
• 1/2 cup almond meal
• 1/4 cup corn flour
• 1 tablespoon brown butter
• Red currants 1/2 cup- doused in sugar
• Pinch of salt

Method

• Butter and sugar 4 ramekins.
• Preheat oven to 180 degrees.
• Combine sugar & flours In a bowl. Add salt, milk, egg & cooled melted butter, mix to a smooth batter.
• Arrange the red currants in the ramekins and pour batter over the top. Sprinkle with sugar and bake for 25 mins or until well risen and golden on top. Remove from oven and allow to cool a little before dowsing in cream and putting in gob. They will sink but that's supposed to happen (honest) :)