|Preparation : 10 min||Resting : -|
|Cooking : 35 min||Equipment :|
|Difficulty :||Rating : 1 rates|
|Download the recipe :|
|Programmes :||accessories :|
|500||g figs, fresh or frozen
|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
|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|
|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.
|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.