Clafoutis

This classic French dessert is really very simple! Essentially it is just a fairly simple batter that is poured over or scattered with fruit, then baked until golden brown. We like it because it is quick and simple enough to make as an ‘everyday’ family dessert, yet also elegant enough to serve to guests. Topped with a little lightly whipped cream or ice cream, it really is delicious. (If you want to see just how easy it really is, check out the video of me making its here (there's a little preamble, but then its the first item up...):

Traditionally it is made using stone fruit like cherries, plums or apricots (so it’s well suited to summer), but we’ve found that fresh berries, especially raspberries, blackberries or boysenberries, or a combination of stone fruit and berries also work well to.

For 6 servings:

1/4 cup canola oil

1 cup sugar

2 large eggs

1/2 cup milk

1 teaspoon vanilla essence

1 cup (160g) ground almonds

3/4 cup (plain) flour

About 400g fruit (cherries, plums, apricots, nectarines, raspberries, blackberries, blueberries etc), quarter or slice larger fruit

Preheat the oven to 180°C. While the oven heats, measure the oil, sugar, milk and vanilla into a large bowl and whisk until well mixed and smooth. Add the ground almonds and flour and whisk again until smooth.

Thoroughly non-stick spray a shallow 23-25cm dish (it is served from the baking dish, rather than turned out, but this makes cleaning up much easier). Pour in the batter then scatter or arrange the fruit over the top.

Bake for 30 minutes until golden brown and a skewer inserted in the middle (avoiding fruit) comes out clean. Remove from the oven and leave to cool until barely warm.

Dust with icing sugar and serve with custard or whipped cream.

Note: Can be made up to a day in advance and warmed (in the oven or microwave) before serving.

Photography: Lindsay Keats