Strawberry Clafouti

• strawberries, hulled↗500 g

  (1 lb 2 oz)

• caster sugar↗75 g

  (3 oz)

• all-purpose flour↗125 g

  (4 oz)

• salt↗1 pinch
• eggs, lightly beaten↗3
• milk↗300 ml

  (1 1/4 cup)

• powdered sugar↗30 g

  (1 oz)

Step-by-step instructions

1. 1

   Lightly grease a 25cm/10in round or a 25x20cm/10x8in rectangular pan (ceramic or metal) with softened butter.

2. 2

   Rinse the strawberries, leaving them a little wet.

3. 3

   Toss with 1/3 of the caster sugar, then spread them evenly in the bottom of the dish.

4. 4

   Sift the flour, salt and the remaining sugar into a mixing bowl.

5. 5

   Make a well in the middle and pour in the beaten eggs.

6. 6

   Mix well, drawing in the flour from the sides.

7. 7

   Stir in the milk gradually until you have a smooth batter (You can use a food processor to make the batter).

8. 8

   Pour the batter into the dish over the strawberries, and bake in a preheated oven at 180°C/350°F for about 35 minutes until lightly browned and puffed up.

9. 9

   Clafouti is at its best eaten lukewarm; dust with the icing sugar just before serving.

10. 10

    Serve plain or with some lightly sweetened whipped cream if you're feeling decadent.