VeganMoFo: Vegan clafoutis recipe with figs in wine syrup
I then promptly forgot about said daft promise until I saw some figs on special offer and snapped up eight of the glorious purple beauties, stuck them in my fridge - and then pondered what exactly to do with them.
Of course, the clafoutis was calling - a slab of fudgy French dessert loveliness.
The recipe is Lepard's, only veganised, but in the interests of keeping things simple, I'm going to post a list of ingredients here.
Wine poached fig clafoutis
For the figs
300mls vegan red wine
For the batter
125g self-raising flour
150mls soy or other vegan milk
50mls soy or other vegan cream
75g caster sugar
Seeds of half a vanilla pod
60mls vegetable oil
2tsp baking powder
1tbsp white wine vinegar or lemon juice
Vegan marge for greasing the dish
How you do it
For the method, head over to the original Dan Lepard recipe. The only change is, when you're making the batter, combine all the ingredients except the vinegar/lemon juice. Add the vinegar/lemon juice just before you're about to put the batter in the dish and cook it.
You should end up with something like this. It might be a little on the stodgy side, but it's so sweet and lovely, I couldn't hold it against it.
It might look like this: