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
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.