A traditional French flan-type pudding made with cherries, or in this case grapes. It's very easy to make. The classic light custardy batter bursting with fruit is one of the delights of summer.
Lightly butter a medium sized baking dish, then sprinkle one tablespoon of caster sugar around the base. Give it a good swirl so it sticks more or less evenly.
Pile in the grapes or cherries, then make the batter.
400 g seedless grapes
Whisk the flour, baking powder, sugar and salt together. Crack in the eggs and give a good whisk.
50 g golden caster sugar, 2 tbsp heritage flour, ½ tsp baking powder, 1 pinch fine sea or rock salt, 4 medium eggs
Pour in the milk together with the cream. Whisk again. Follow this with the brandy or kirsch and lemon zest, if using. Whisk well and you should end up with a lovely smooth batter.
140 ml milk, 140 ml double cream (heavy cream), 2 tbsp brandy, 1 organic lemon
Pour the batter over the fruit and pop it on to the middle shelf of the hot oven. Set a timer for forty minutes. Once baked, the top should be well risen and firm to the touch, but the whole thing should have a slight wobble about it. If it's too wobbly, give it an extra five minutes.
Remove from the oven and set aside to cool a little. Clafoutis is best served just warm or at room temperature rather than hot.
Lightly dust the top with icing sugar, slice and serve.
1 tsp icing sugar for dusting
Notes
If you have cognac, use that instead of ordinary brandy. It will give a richer flavour.It's fine to use a bit more milk and a bit less cream, as long as you have half a pint (280 ml) in total.Please note: calories and other nutritional information are per serving. They’re approximate and will depend on serving size and exact ingredients used.