Rum and raisin clafoutis

Traditionally clafoutis are made with the first sweet cherries of the season. The cherries are left unpitted as the kernels are said to add extra flavor while baking. An earthenware dish is buttered and then covered with a layer of stemmed cherries before the batter is poured over the top. Clafoutis is also always served hot and many French like it for a sweet breakfast. Any fruit may be used, just be sure to remember if you decide to use a hard fruit to cook or poach first as the fruit will not have enough baking time in the oven.

Method

    •Pour the rum over the raisins and leave to macerate overnight in an airtight container. The raisins may be kept for up to 3 months
    • The following day, strain off the liquor and discard, reserving the raisins
    • Pre heat the oven to 165 degrees celcius
    • Grease 4 individual large ramekin dishes with butter. Place evenly spaced on a suitable oven tray and leave to the side
    • Place all the ingredients except for 2 tablespoons of the raisins and the icing sugar and ice cream into a mixing bowl and blend with a hand blender to a thick, incorporated batter 
    • Fold the extra raisins into the mix 
    • Spoon the batter into the individual baking dishes
    • Cover each ramekin with aluminium foil and bake at 165º for 24 minutes
    • Dust with icing sugar
    • Serve immediately with vanilla ice cream

     

     

500 g raisins (if there are too many raisins for the clafoutis they are delicious served with cheese)
750 ml dark caribbean rum
250 ml double cream
2 tablespoons almond meal
50g caster sugar
2 medium eggs
Icing sugar and vanilla ice cream to serve

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