Forest fruits clafoutis

• frozen Black Forest fruits↗500ml ml

  thawed

• 5-6 tbsp golden caster sugar tbsp
• Pure dairy-free spread↗15g g
• Doves Farm gluten-free plain flour↗85g g
• ½ tsp ground cinnamon tsp
• eggs↗4
• can coconut milk↗400ml ml
• 3 tbsp blackcurrant↗ tbsp

  or red fruit squash

• ½ tsp arrowroot tsp

  blended with a little water

• icing sugar↗

  to dust

Step-by-step instructions

1. 1

   Heat oven to 200C/fan 180C/gas 6. Drain the fruit reserving the juice. Toss berries with 1 tbsp sugar, then spread in an even layer in a 24cm round ovenproof dish, greased with vegetable spread.

2. 2

   Sift the flour and cinnamon into a large bowl and stir in the remaining sugar. In a jug, beat the eggs and coconut milk together, then whisk into the flour mixture to make a smooth batter. Pour the batter slowly over the fruit then bake for 40-45 mins.

3. 3

   Heat the squash and reserved juice in a pan. Stir in the arrowroot until thickened. Dust the clafoutis with icing sugar and serve drizzled with the coulis.