GOLD TOP RECIPES - FIG CLAFOUTI
Fig Clafouti
Serves 6
2 tablespoons melted butter
8-9 washed fresh figs, halved
3 medium eggs
3 level tablespoons plain flour
pinch of salt
3 level tablespoons caster sugar
450ml (3/4pint) Gold Top milk
1 tablespoon rum, optional
2 tablespoons flaked almonds
icing sugar, for dusting
1 large shallow ovenproof dish
Serves 6
2 tablespoons melted butter
8-9 washed fresh figs, halved
3 medium eggs
3 level tablespoons plain flour
pinch of salt
3 level tablespoons caster sugar
450ml (3/4pint) Gold Top milk
1 tablespoon rum, optional
2 tablespoons flaked almonds
icing sugar, for dusting
1 large shallow ovenproof dish
- Set the oven to Gas Mark 7 or 225°C. Brush the dish or dishes with some of the melted butter then arrange the figs, cut side up, in the dish or dishes. Put them in the oven for 5 minutes to warm up.
- Meanwhile whisk the eggs together, then sift in the flour and salt and whisk well to make a smooth-ish batter. Whisk in the sugar.
- Heat the milk until luke warm then gradually whisk it into the batter mixture. Add the rum, if using.
- Pour the warm batter over the hot figs in the dish or dishes and dot the rest of the butter on top and sprinkle with flaked almonds.
- Bake in the centre of the oven for 25-30 minutes until risen round the edges and just set in the middle. Dust with icing sugar and serve warm, with cream if you like.