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Roasted fig clafoutis

Mike Robinson from Great Food Live
Sweet, caramelised figs complement smooth-textured batter in Mike Robinson's delectable take on a classic French dessert

Roasted fig clafoutis

Method

1. Pre-heat the oven to 180C/gas4

2. Place the fig halves in a bowl, pour over the orange liqueur and set aside to steep for 30 minutes.

3. For the batter, whisk together the flour, sugar, vanilla extract and cream until it becomes a smooth batter. Beat in the eggs. Preheat a grill.

4. Drizzle the steeped figs with the warmed runny honey and grill for 5 minutes, until they have softened and the honey begins to caramelise.

5. Grease 6 ramekins with the butter and dust each one with caster sugar. Place 3 fig halves into each small dish and pour over the batter.

6. Bake for 15-20 minutes, until the batter has set and is slightly raised. Warm the jam in a small saucepan and use to brush over the top of each baked pudding. Cool slightly and serve each pudding with a large dollop of Guernsey double cream.

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Serves: 6

Prep: 20 min
Cook: 25 min

Ingredients
8 Figs, halved
2 tbsp orange liqueur
100g plain flour
2 tbsp caster sugar
1 tsp vanilla extract
225ml single cream
3 Eggs
1 tbsp Honey, warmed
1 tsp Butter, softened for greasing
1 tbsp apricot jam
thick Guernsey double cream, to serve