Caramelised Fig Clafouti. Bake this classic pudding with caramelised in-season figs & serve hot with cinnamon, flaked almonds & a dollop of cream.
Serves 6
Clafouti Batter
3 eggs
pinch salt
⅔ cup sugar
50g flour, sieved
140ml cream
140ml milk
1 orange, zest only
9 fresh figs, halved
½ cup brown sugar
lightly toasted flaked almonds,
to serve
cinnamon icing sugar, to serve
whipped cream, to serve
Preheat oven to 170°C.
In a large mixing bowl whisk eggs and salt together. Add sugar and beat until creamy. Mix through flour until all lumps have been eliminated. Slowly incorporate cream, milk and orange zest while still whisking. The batter should be smooth and light. Rest for 10 minutes in refrigerator.
Place your fig halves in a large mixing bowl and coat with brown sugar. Heat a large skillet or sauté pan to high temperature. Lay your figs flat side down in the hot pan for 20 to 30 seconds, or just long enough to get a rich caramel colour on them. Turn figs and move them around the pan for 20 seconds to coat their backs with caramel.
Remove figs from hot pan and rest on a tray.
Arrange 3 caramelised fig halves in each of 6 greased individual dishes for baking. Pour batter into the baking dishes filling them almost to the top. Bake for 20 minutes or until they are souffléd and no longer wobble when shaken.
Remove from oven, and serve immediately with a scattering of flaked almonds, a dust of cinnamon icing sugar and a dollop of whipped cream.
