Fig clafoutis

This is such a delicious way to make the most of fresh figs whilst they’re in season.
This is the first time that I’ve made clafoutis, although I’ve eaten a fair few. It actually turned out to be a little bit like a Breton Far, but I think that my baking tin may be to blame for that. Ideally you want to bake this in a 20cm pie tin (not a loose bottomed one!), the one I used is only about 15cm, so the batter ended up being a little thicker than I intended.
This didn’t detract from how yummy it is though. Rich, soft vanilla batter, slightly crisp and fluffy around the edges, with soft, sweet figs nestled in it. This is a lovely warm pud for the cooler evenings.

Fig clafoutis
I served mine with some cinnamon mascarpone, which was simply 100g mascarpone stirred together with 1/8 tsp ground cinnamon. You can add a touch of sugar to it if you like but I find the clafoutis sweet enough, especially if the figs are at peak ripeness, so I’m not convinced that it needs it.

ingredients
serves 4-6

75g plain flour
pinch of salt
50g sugar (plus a little extra for the tin)
200ml whole milk
2 eggs
1 tsp vanilla paste
8 ripe figs, cut in half
butter for greasing

Fig clafoutis

It’s best if you make the batter in advance so that it has time to rest. I left mine for a couple of hours but you can even make it the day before if you like.
Whisk together the flour, salt and sugar in a mixing bowl, make a well in the centre. Beat together the milk, eggs and vanilla and gradually add this liquid to the dry ingredients. Work from the centre of the bowl outwards, incorporating a little of the flour at a time, until all the liquid has been added and you have completely smooth batter. Put this in the fridge to rest.
When you’re ready to bake the clafoutis get your oven pre-heated to 220°c. Grease your pie dish really quite generously with butter. Sprinkle a little sugar into the dish and shake it around so that it coats the inside. This will not only reduce the chances of your clafoutis welding itself to the dish but also gives a lovely coating to the outside.
Pour the batter into the dish and then carefully sit the figs into it, cut side up. Bake the clafoutis for 25-30 minutes. It should have puffed up around the edges and become lovely and golden, I bit like a Yorkshire pudding. Dust it with a little sugar and serve it whilst it’s still warm with a dollop of the cinnamon mascarpone or clotted cream.

Fig clafoutis