Fig Clafoutis

©Kara Rosenlund

I really like to mix it up with recipes and ingredients to suit me. To be honest I’ll do just about anything to get out of a walk up to the busy shops to pick up a single ingredient that the recipe calls for….

This french recipe is traditionally made with cherries, however I had a bit of a fig overload which inspired the inclusion of figs….

This recipe is really easy and looks far more labour intensive than it really is.

• 500 g of fresh figs cut into quarters
• 1 tablespoon of brandy
• 3 eggs
• 1/4 cup of caster sugar
• 1/3 cup ground almonds
• 200 mls pouring cream
• 1 vanilla bean, halved and scratched out
• 1/4 teaspoon of almond extract
• zest of 1 lemon
• extra pouring cream for serving

Preheat the oven to 200 degrees and grease a 25cm flan dish.

Place the quartered figs in a bowl along with the brandy and allow them to soak for about 20 minutes.

While this is happening in a bowl whisk together (or use your mix master/kitchenaid) the eggs and sugar, then add the ground almonds, cream, vanilla bean, zest and almond extract.

Pour the cream mixture into the greased dish and then gently tumble the figs on top, loosely arranging them so the entire pudding is covered with figs.

Bake for 25 minutes until it is set and golden. Serve warm with extra cream.