Claire Inwood's Cape Gooseberry Clafoutis

Cape gooseberries simply appeared in my garden and then proceeded to take over! I think the original seeds popped out of the compost from the gooseberries my father shared from his garden. They are at their best when the fruit turns an orangey yellow. The delicate papery shells have gone on to become part of head dresses and necklaces for dolls.


Serves 4

Based on a Ray McVinnie recipe

4 eggs
3/4 cup cream
pinch salt
4 tbsp icing sugar
3 tbsp flour...if gluten free you can use ground almonds or rice flour
1 cup or more of ripe cape gooseberries, dry shells removed



Preheat oven to 175 C / 340 F
Grease or line your baking dish with baking paper.
Add eggs, cream icing sugar and salt to your bowl. Whisk until well combined, sift in flour [or add ground almonds] and gently whisk in so that there are no lumps.
Pour batter into baking dish. Dot with cape gooseberries.
Bake 30 to 40 minutes or until golden and set.

At it's best served hot/warm...may like to serve with cream, yoghurt or icecream

Any fruit will work, but combinations of tart fruit and the and sweet are particularly good...raspberries, tamarillos, cranberry.
You could add vanilla / lemon, lime or orange zest / cinnamon / nutmeg / cardamon / brandy [about 2 tbsp]               

You could bake in individual ramekins...I think it would make about 4 or 5