Pineapple Mango Clafoutis
Preparation time: 15 minutes
Cooking time: 25-30 minutes
500 g (1 lb) pineapple and mango, peeled
2 tablespoons dark rum
20 g (3/4 oz) plain flour pinch of salt
50 g (2 oz) caster sugar
300 ml (1/2 pint) milk
1 vanilla pod
butter or vegetarian margarine, for
caster sugar, for sprinkling
Cut the pineapple and mango flesh into 1
cm chunks. Put the prepared fruit in a bowl and sprinkle with the rum.
Set aside while you make the batter.
Break the eggs into a bowl and beat
lightly together. Sift the flour and salt and blend well with the
beaten eggs. Whisk in the sugar until the mixture is smooth.
Heat the milk with the vanilla pod but do
not allow it to boil. Remove from the heat and set aside to infuse for
5 minutes. Remove the vanilla pod and strain the milk into the egg
mixture, a little at a time, beating well until thoroughly blended.
Beat in the rum from the soaked fruit.
Arrange the pineapple and mango in a
greased shallow, ovenproof dish. Pour the batter mixture over them and
bake in a preheated oven, 200C (400F) Gas Mark 6, for 25-30 minutes
until risen and set. Cool a little and serve lukewarm, sprinkled with