Cherry and raspberry clafoutis

"At the restaurant we would bake them to order in the woodfired oven and send them out hot topped with cultured cream and honey. In countryside France, it was often eaten cold and sliced like a tart, it's now also become one of my favourite easy things to pack for a picnic, full of tart, jammy summer fruits."

Ingredients

• unsalted butter, for greasing
• 100 g sugar
• 60 g egg yolk (about 4)
• 120 g whole egg
• 250 ml (1 cup) cream
• 70 g ground almonds
• 10 g plain flour
• 125 g pitted cherries
• 125 g raspberries
• mascarpone, to serve
• honeycomb, to serve (optional)

Instructions

1. Preheat the oven to 180˚C. Lightly grease a 20 cm – 25 cm ceramic tart dish with butter.
2. Gently whisk the sugar, yolk and egg together without creating any foam. Stir in the cream, then add the ground almonds and sifted flour and whisk gently until smooth.
3. Pour the batter into the greased dish. Drop the fruit sporadically on top. Bake for about 40 minutes or until golden brown on top and with a slight wobble in the centre. Serve with a dollop of mascarpone and a little honeycomb or with ice - cream, cream or just on its own.

Photography by Adam Liaw.

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"At the restaurant we would bake them to order in the woodfired oven and send them out hot topped with cultured cream and honey. In countryside France, it was often eaten cold and sliced like a tart, it's now also become one of my favourite easy things to pack for a picnic, full of tart, jammy summer fruits."