Strawberry Clafouti

• 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)

1. Lightly grease a 25cm/10in round or a 25x20cm/10x8in rectangular pan (ceramic or metal) with softened butter.
2. Rinse the strawberries, leaving them a little wet.
3. Toss with 1/3 of the caster sugar, then spread them evenly in the bottom of the dish.
4. Sift the flour, salt and the remaining sugar into a mixing bowl.
5. Make a well in the middle and pour in the beaten eggs.
6. Mix well, drawing in the flour from the sides.
7. Stir in the milk gradually until you have a smooth batter (You can use a food processor to make the batter).
8. Pour the batter into the dish over the strawberries, and bake in a preheated oven at 180u0b0C/350u0b0F for about 35 minutes until lightly browned and puffed up.
9. Clafouti is at its best eaten lukewarm; dust with the icing sugar just before serving.
10. Serve plain or with some lightly sweetened whipped cream if you're feeling decadent.

strawberries, caster sugar, flour, salt, eggs, milk, powdered sugar

Taken from www.food.com/recipe/strawberry-clafouti-122447 (may not work)