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Turning on the oven in summer just to bake a pudding may not be the most appealing idea. However, I assure you that it’s worth enduring the extra heat. If you can get your hands on freshly picked fruit, enjoy it as is. But if not, don’t hesitate to bake it. Baked fruit puddings bring out the essence of the sun in any fruit you use. They also work perfectly for soaking up those juicy flavors and are a great companion to ice cream or cream.
Gooseberry and Elderflower Clafoutis (pictured top)
Clafoutis is a versatile dessert that can be made with any soft fruit. Look out for unique berries and fruits like sour cherries, tayberries, jostaberries, or mulberries if you’re lucky. The elderflower cordial adds a taste of summer to the dish.
Prep 15 min
Cook 40 min
Serves 6-8
350g gooseberries, topped and tailed
50g caster sugar
3 tbsp elderflower cordial
Soft butter, for greasing
Demerara sugar, for dusting
2 eggs
270ml whole milk
20g unsalted butter, melted
30g light brown sugar
A pinch of salt
70g plain flour
Lightly crush the gooseberries and toss them in the sugar and a tablespoon of elderflower cordial. Set aside. Preheat the oven to 220C (200C fan)/425F/gas 7.
Generously brush a small roasting dish (such as a 23cm x 14cm stoneware dish) with soft butter, then coat with demerara sugar to create a crust.
In a separate bowl, combine the eggs, milk, melted butter, and the remaining two tablespoons of elderflower cordial. Whisk well. In another bowl, mix the sugar, salt, and flour, then create a well in the center. Pour the liquid mixture into the well and mix until a smooth batter forms.
Transfer the macerated gooseberries and their juices into the prepared oven dish. Pour the batter over the fruit. Bake for 20-25 minutes until the top is golden brown and the clafoutis has a gentle wobble in the middle. Serve warm with a scoop of vanilla ice cream or a dollop of cold cream.
Cherry and Apricot Brown Betty
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