1 Tbs butter, for greasing

500 g whole strawberries

75 g caster sugar

125 g plain flour

1 pinch salt

3 eggs, lightly beaten

300 ml milk

30 g icing sugar

1

Lightly grease a 25-cm diameter round, or a 25x20-cm rectangular, ceramic or tin baking dish. Rinse the strawberries, leaving them a little wet. Toss with 25 g of the sugar. Spread them evenly in the bottom of the dish.

2

Sieve the flour, salt and the remaining sugar into a mixing bowl. Make a well in the middle and pour in the eggs. Mix well, drawing in the flour from the sides. Beat in the milk, a little at a time, until you have a smooth batter. (You can use a food processor to make the batter). Pour the batter into the dish over the strawberries, and bake in a preheated moderate oven (180°C) for about 35 minutes until lightly browned and puffed up like a Yorkshire pudding.

3

Clafoutis is at its best eaten lukewarm. Dust with the icing sugar just before serving, either serve plain or with cream.

Serving size: 1/8 of the recipe.

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.