All Simple Vegetable Recipes

Pineapple Mango Clafoutis

Pineapple Mango Clafoutis


Preparation time: 15 minutes
Cooking time: 25-30 minutes

Serves 4-6

  • 500 g (1 lb) pineapple and mango, peeled

  • 2 tablespoons dark rum

  • 3 eggs

  • 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 greasing

  • caster sugar, for sprinkling

  1. 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.

  2. 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.

  3. 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.

  4. 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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