Clafoutis is traditionally made with black cherries but, in Philippa Davis’ opinion, this twist on the classic using blackcurrants is far superior. This version of the fruity, French baked pud is perfectly “non eggy” to fully enjoy the tartness of the blackcurrants. We recommend trying this simple recipe for blackcurrant clafoutis when you have a crowd to feed.

A fruity pud is a fantastic summer offering. Our fruit and almond tart is a fail-safe recipe and ridiculously simple to make. The ideal pud for Sunday lunch, use whatever fruit you have to hand or stashed in the freezer and serve with a generous dollop of cream. Or for something a little more unexpected, a Yorkshire drop is a clafoutis crossed with a Yorkshire pudding. If you’ve never tried one before, our peach Yorkshire drop with butterscotch sauce is the ideal place to start. If peaches aren’t your favourite fruit, try whatever takes your fancy – though plums and rhubarb work well. And finally if you are looking for a fruity pud to take up the hill our peach, fig, plum and croissant pudding is perfect for the shoot lunch, and transports well.

BLACKCURRANT CLAFOUTIS

This is a perfect “non eggy” tasting clafoutis that really lets the tart blackcurrants shine in all their glory.

Serves 8

• 1 tbsp butter
• 500g blackcurrants
• 3 tbsp Cointreau
• 100g demerara sugar

Batter

• 3 large eggs
• 200ml double cream
• 200ml whole milk
• 150g demerara sugar
• 1 tbsp vanilla extract
• 60g melted butter
• 150g plain flour

Pre-heat the oven to 170°C fan/190°C/ 375°F/Gas Mark 5. Grease a 28cm x 23cm Pyrex dish with the 1 tbsp of butter.

Mix the blackcurrants, Cointreau and 100g demerara together and pour into the dish.

In a bowl, whisk the eggs, cream, milk, sugar, vanilla and melted butter together then whisk in the flour.

Pour over the blackcurrants and bake for 40 minutes until lightly golden on top with only a slight wobble. Rest for 10 minutes then serve warm with double cream.