Strawberry Clafouti - cooking recipe

Ingredients

500 g strawberries, hulled (1 lb 2 oz)
75 g caster sugar (3 oz)
125 g all-purpose flour (4 oz)
1 pinch salt
3 eggs, lightly beaten
300 ml milk (1 1/4 cup)
30 g powdered sugar (1 oz)

Preparation

Lightly grease a 25cm/10in round or a 25x20cm/10x8in rectangular pan (ceramic or metal) with softened butter.
Rinse the strawberries, leaving them a little wet.
Toss with 1/3 of the caster sugar, then spread them evenly in the bottom of the dish.
Sift the flour, salt and the remaining sugar into a mixing bowl.
Make a well in the middle and pour in the beaten eggs.
Mix well, drawing in the flour from the sides.
Stir in the milk gradually until you have a smooth batter (You can use a food processor to make the batter).
Pour the batter into the dish over the strawberries, and bake in a preheated oven at 180\u00b0C/350\u00b0F for about 35 minutes until lightly browned and puffed up.
Clafouti is at its best eaten lukewarm; dust with the icing sugar just before serving.
Serve plain or with some lightly sweetened whipped cream if you're feeling decadent.