Two of my favourite things together at last: clafoutis and tamarillos. Clafoutis is a firm custard-like baked pudding studded with seasonal fruit. Dreamy for dessert with a scoop of good vanilla ice cream, clafoutis also makes for an excellent weekend breakfast with a dollop of thick Greek yoghurt (Zany Zeus is my choice).
Adapted from a Lois Daish recipe
full fat milk 1 cup
caster sugar 1/4 cup plus 1 tablespoon
free range eggs 3
vanilla paste 1 teaspoon
salt a pinch
gluten free flour or plain 1/2 cup
icing sugar for dusting (check that it’s gluten free if that’s a concern)
Boil the jug and pierce the skin of the tamarillos in a few places with a skewer or small knife. Place in medium-sized saucepan and pour over the boiling water and cover with a lid. Leave for ten minutes and drain off water.
Cut off the top of each tamarillo and you should be able to easily peel off the skins. If not, cover again with boiling water and leave for another 1-2 minutes. Slice the peeled tamarillos lengthwise into quarters.
Place all of remaining ingredients except for the icing sugar, into a blender and blitz until a smooth batter is formed. Butter a large shallow ovenproof dish. Pour a layer of batter into the bottom of the dish and place in oven for a minute or two until the batter sets. Arrange the tamarillo pieces on top of the set batter and pour the remaining batter over the top. Bake at 180°C for about 40 minutes until it is puffed and brown. Dust with icing sugar and serve warm.