Pineapple & mint clafoutis

Caroline Marson: Food writer

This is a low fat recipe, as it contains no butter. The sponge is so simple to make as it is made like a batter and is flavoured with vanilla and mint. Use a flame proof frying pan that has a metal handle. Other fruit would also work well such as apples and pears.

Ingredients: serves 4

½ pineapple (peeled and sliced)
vanilla essence
50 g soft brown sugar
50 g caster sugar
170 g self raising flour
2 eggs
150 ml milk
1 handful mint
ground cinnamon
creme fraiche

Method:

Preheat the oven to 220°C / 425°F / Gas Mark 7.
Place the pineapple slices, sugar and cinnamon into a small, ovenproof non-stick frying pan. Heat gently until the sugar has melted and the pineapple is caramelised.
Whisk the flour, eggs and milk together in a bowl. Stir in the sugar, vanilla essence and the mint leaves. You should have a thick mixture, the consistency of whipped cream. Add more milk if necessary.
Pour the mixture onto the pineapple and then transfer to the oven and bake for 15-20 minutes, until the sponge is golden and springy to the touch.
Remove from the oven and turn out onto a plate to serve warm. Cut into portions and serve with crème fraiche.

Recipe tips:

The pineapple was first called 'anana' a Caribbean word which means 'excellent fruit'. As well as being very high in Vitamin C, pineapples contain an enzyme called bromelain, which helps to break down proteins. Good indicators of ripeness are a fruit that feels heavy for its size with fresh green leaves and most important of all, a sweet, fairly strong fragrance.