Forest fruits clafoutis

30-60 minutes 400 kcal or less 6 servings arrowroot bbc good food blackcurrant blackcurrants cinnamon clafoutis coconut milk dairy-free spread dairy-free spreads fruit fruit pie fruits gluten free mains pie plain flour souffle

N/A

Source

Ingredients

500ml frozen Black Forest fruits , thawed

5-6 tbsp golden caster sugar

15g Pure dairy-free spread

85g Doves Farm gluten-free plain flour

½ tsp ground cinnamon

4 eggs

400ml can coconut milk

3 tbsp blackcurrant or red fruit squash

½ tsp arrowroot , blended with a little water

icing sugar , to dust

Method

Heat oven to 200C/fan 180C/gas 6. Drain the fruit reserving the juice. Toss berries with 1 tbsp sugar, then spread in an even layer in a 24cm round ovenproof dish, greased with vegetable spread.

Sift the flour and cinnamon into a large bowl and stir in the remaining sugar. In a jug, beat the eggs and coconut milk together, then whisk into the flour mixture to make a smooth batter. Pour the batter slowly over the fruit then bake for 40-45 mins.

Heat the squash and reserved juice in a pan. Stir in the arrowroot until thickened. Dust the clafoutis with icing sugar and serve drizzled with the coulis.