This recipe first appeared in New Zealand Woman’s Weekly.
Follow New Zealand Woman’s Weekly on Facebook, Instagram and sign up to their e-newsletter.
Ingredients
Method
1.Preheat oven to 180°C. Butter a 24cm ovenproof dish.
2.Peel the tamarillos with a serrated knife and cut each into 3-4 slices. Spread the fruit in the bottom of the well-greased dish.
3.In a bowl, whisk together the eggs, milk, cream, sugar and vanilla.
4.Stir in the almonds, then sift in the cornflour and cocoa. Mix to a smooth batter.
5.Pour the batter over the back of a spoon into the ovenproof dish – doing it this way means it doesn’t displace the tamarillo slices.
6.Bake for 35 minutes or until the middle is only just wobbly.
7.Remove from oven and sprinkle over the caster sugar. Serve large spoonfuls of warm clafoutis with the whipped cream or ice cream.
Note
- Serves 6-8.
