VeganMoFo: Vegan clafoutis recipe with figs in wine syrup

This post is part of the Vegan Month of Food - or VeganMoFo to you and me. To learn more about VeganMoFo, click here.

A while back, I saw this recipe by Dan Lepard on The Guardian for wine-poached fig clafoutis and rashly proclaimed on Twitter that I'd veganise it.

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
Ingredients
For the figs
300mls vegan red wine
100g sugar
8 figs

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 water
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:

 

Or this, once you've cut it up and added the syrup and a bit of soy cream: