Gooseberry & almond clafoutis

• butter↗

  for the dish

• golden caster sugar↗140g g
• gooseberries↗400g g

  topped and tailed

• eggs↗4
• plain flour↗50g g
• ground almonds↗50g g
• vanilla extract↗1 tsp tsp
• lemon↗1

  zested

• double cream↗250ml ml
• flaked almonds↗2 tbsp tbsp
• icing sugar↗

  for dusting

Step-by-step instructions

1. 1

   Heat the oven to 200C/180C fan/gas 6. Butter a 23cm round flan dish and scatter over 2 tbsp of the caster sugar. Tip in the gooseberries and gently shake the dish to coat the berries in the sugar. Set aside.

2. 2

   Tip the remaining sugar, the eggs, flour, ground almonds, vanilla extract, lemon zest and a small pinch of salt into a bowl, and whisk until smooth. Slowly whisk in the cream until it’s been fully incorporated and the batter is completely smooth.

3. 3

   Pour the batter over the berries, scatter over the flaked almonds and bake for 30-35 mins until puffed up and light brown. Leave to cool slightly, then dust with icing sugar and serve warm.