Ingredients:

• 350g gooseberries (topped and tailed)
• 50g caster sugar
• 3 tablespoons elderflower cordial
• soft butter for greasing
• Demerara sugar for dusting
• 2 eggs
• 270 ml whole milk
• 20g unsalted butter
• 30g light brown sugar
• pinch of salt
• 70g plain flour

Method:

• Lightly crush the gooseberries, toss them in caster sugar and 1 tablespoon of elderflower cordial, then set aside.
• Heat the oven to 220 C (200 C fan)/gas 7
• Generously brush soft butter over the base of a small roasting dish (approx 23cm x 14cm), then coat with demerara sugar to create a crust.
• Combine the eggs, milk, melted butter and 2 tablespoons elderflower cordial and whisk well. In a separate bowl, mix the sugar, salt and flour, then make a well in the centre.  Pour the liquids into the well and mix to create a smooth batter.
• Tip the macerated gooseberries and their juices into the prepared oven dish, then pour the batter all over the fruit.  Bake for 20 – 25 minutes, until the top is golden brown and the clafouti has a gentle wobble in the middle. Leave to cool a little before serving.

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Recipe & photograph courtesy of Mandy Rathbone