CLEMENTINE AND CRANBERRIES CLAFOUTIS
I have no love for the traditional Irish Christmas desserts, be it Christmas cake, pudding or even your beloved mince pies. I don’t hate them per se, but they hold no joy for me. Their flavour is always too sweet and clawing and I always wish they were spicier. To be honest, in the case of the mince pies, I wish they were made with seasoned minced pork, maybe then I’d be happy! All this to say, I’m forever looking for an alternative Christmas dessert, and clafoutis is my go to move in the kitchen if I don’t want to make too much of an effort. I was having a chat with a twitter follower recently (hi Debby) who mentioned she was thinking of adapting one of my recipes with a Christmas twist. She was changing the original fruit and spice combination to orange and cranberries. I thought this was very smart but I’m more of a clementine than orange person myself so here we are now.
- One punnet of cranberries
- One clementine (juiced)
- 4 large eggs
- 150 g flour
- 100 sugar
- 300 ml milk
- 1 good pinch of mixed spice
- 1 heaped table spoon of vanilla extract
- 1 teaspoon of baking powder
- Butter and extra sugar for the cake mould
- Preheat the oven to 200 C.
- Butter the mould and place the cranberries directly on the bottom and sprinkle some sugar on them, just a couple of pinches.
- In a bowl mix all the dry ingredients, and in an other bowl mix the wet ingredients (including the juice of the clementine). Mix the two parts gently until the batter is ready.
- Pour the batter over the cranberries and put in the oven.
- The cake will be done in 30 to 35 min. If you think it’s browning too fast reduce the heat to 180 C after 15 min. This really depends on your own oven so just make sure you keep an eye out on the cake.
- This cake still needs a bit of a jiggle and is best eaten straight from the mould.
If you love clafoutis as much as I do, you can also try my pear and vanilla clafoutis or my apricots and saffron clafoutis.