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Mai tai clafoutis

Simon Rimmer from Great Food Live
Inspired by the Mai Tai cocktail, Simon Rimmer's version of the classic French 'batter' pudding uses the same combo of dark rum, Angostura bitters, apricot and pineapple

Mai tai clafoutis

Method

1. Bring the sugar and water to the boil, reduce to a simmer and cook for 5 minutes, until just syrupy. Add the dark rum, angostura bitters, lime and fruit. Remove from the heat and leave to macerate for 2 hours.

2. For the batter, bring the milk, cream and vanilla to the boil, remove from the heat and cool slightly. Strain the milk and cream through a fine sieve to remove the vanilla pod and leave on one side.

3. Beat the eggs and sugar together, add the flour and a pinch of salt and mix well. Add the flour mixture to the cooled milk and cream.

4. Preheat the oven to 200C/gas 6 and butter and sugar the inside of four ramekins. Divide the fruit between the ramekins, reserving the syrup. Pour the batter over the fruit and cook for 20 minutes.

5. Meanwhile boil the liquid for another 5 minutes or so, until syrupy.

6. To serve, make a little well in the top of the pudding and pour in the hot syrup; top with whipped cream.