This is a truly nice dessert. Dropping the redcurrant on top of the half cooked clafoutis, gives these plump and full of flavour berries a tangy kick. It gives this late cropping fruit a rewarding result.
Serves 4 Preparation & Cooking time 10 + 20 minutes
- 1 cup (250 g) redcurrant
- 2 free range eggs
- 1/8 cup (10 cl) milk
- 4 Tbsp (60 g) soft butter
- 1/2 cup (100 g) brioche
- 4 Tbsp (60 g) powdered sugar
- 4 Tbsp (60 g) ground almonds
- Icing sugar for decoration