Annie Bell's Baby Spelt Clafoutis
Over a year ago
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Ingredients
- 100g refined spelt flour, sifted
- 50g caster or vanilla sugar, plus extra for dusting
- 2 medium eggs
- 100 ml whole milk
- 25g unsalted butter, plus extra for greasing moulds
- 12 ready-to-eat dried figs (about 200g)
- 150 ml dark rum, plus 1 tbsp
- 50g caster sugar or vanilla sugar
- to serve crème fraîche or clotted cream
Accompaniment
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Method
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1
1. Blend the flour, sugar, eggs and milk in a liquidiser, scraping down the sides if necessary. Leave to rest for 30 minutes.
2. Meanwhile, trim the figs, removing any stalks. Place the 150ml rum, with 150ml water and the caster or vanilla sugar in a small saucepan and bring to the boil. Add the figs and simmer for 25-35 minutes until the liquid has reduced to a rich syrup.
3. Heat the oven to 200C/180C fan/400F/gas 6. Liberally grease the inside of the fairy-cake tin with butter and dust with sugar. Briefly re-blend the batter, fill the fairy cake moulds a little over half full, carefully spoon a syrupy fig into the centre, and dot with butter. Bake for about 15 minutes until golden and risen.
4. Stir a tablespoon of rum into the remaining syrup in the pan and serve the clafoutis hot or warm about 30 minutes out of the oven, with the extra rum syrup drizzled over, accompanied by cream.
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