Pineapple Mango Clafoutis
Preparation time: 15 minutes
Cooking time: 25-30 minutes
Serves 4-6
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500 g (1 lb) pineapple and mango, peeled
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2 tablespoons dark rum
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3 eggs
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20 g (3/4 oz) plain flour pinch of salt
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50 g (2 oz) caster sugar
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300 ml (1/2 pint) milk
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1 vanilla pod
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butter or vegetarian margarine, for
greasing
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caster sugar, for sprinkling
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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.
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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.
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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.
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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
caster sugar.
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