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Preparation : 10 min | Resting : - |
Cooking : 35 min | Equipment : |
Difficulty : | Rating : 1 rates |
Download the recipe : | |
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500 | g figs, fresh or frozen |
4 | eggs |
100 | g golden or brown sugar |
1 | knob butter for the moulds |
120 | g plain flour |
400 | ml whole milk |
30 | g salted butter, melted |
bunches of redcurrants for decoration |
ICING SUGAR: | |
100 | g caster sugar |
1 | Preheat the oven to 180 °C (170 °C fan, gas mark 4). Quarter the figs. |
2 | Put the flour, eggs, milk, sugar and butter into the metal bowl. Run the EXPERT programme 1 minute/speed 8 (without heating). |
3 | Scrape the batter into the centre of the bowl and restart the EXPERT programme 30 seconds. |
4 | Butter individual moulds, or a 23cm spring-form tin* and fill with the batter. Place the figs on top and gently press into the batter. Bake for 35-50 minutes depending on size, until golden brown. Decorate the clafoutis with washed bunches of redcurrants and icing sugar before serving. |
ICING SUGAR: | |
1 | Put the caster sugar into the metal bowl and run the EXPERT programme 30 seconds/ speed 18 (without heating) until it forms a fine powder. |