Cranberry clafoutis

I've made clafoutis' before, but with sweeter fruit such as blueberries,

blackberries and plums. In this instance I offset the sharpness of

the Cranberries by macerating them in a little warm honey first.

400g Fresh cranberries

1 tbsp Honey

75g Plain flour

100g Golden caster sugar

75g Ground almonds

1 tsp Ground cinnamon

2 Eggs

150ml Whole milk

100ml Single cream

Heat the oven to 190C/fan 170C/gas 5. Warm the honey in a small

saucepan, take off the heat and stir in the cranberries. Sieve the flour

into a mixing bowl, then stir in the sugar, almonds and cinnamon.

Whisk the eggs, milk and cream together in a seperate bowl, make a

well in the centre of the dry ingredients and slowly whisk in the liquid.

Mix well, until the batter is smooth and lump free.

Butter a shallow dish, add a spoonful of sugar and tap at an angle,

rotating slowly to coat the bottom and sides of the dish. Spoon in the

honeyed cranberries, then pour in the batter. Bake for 25 minutes,

after which the clafoutis should be risen and golden. A skewer should

come out clean when poked into dish.