Blackcurrant and bay clafoutis

Method

1. Put the blackcurrants in a bowl with the amaretto and half the sugar and set aside to macerate for 1 hour, stirring once or twice. Meanwhile, put the cream and bay leaves in a pan and heat for a few minutes until steaming. Cover with a lid, remove from the heat and set aside to infuse and cool while the fruit macerates.
2. Heat the oven to 170°C fan/gas 5. Butter the baking dish or cast-iron pan. In a large bowl, use an electric whisk to beat the egg yolks and remaining sugar for a few minutes until pale and very thick. Stir in the infused cream (discarding the bay leaves), then gently fold through the flour and almonds. In another bowl, use a hand-held mixer to whisk the egg whites to soft peaks, then gently fold these into the batter using a large metal spoon in a gentle figure of eight motion.
3. Spoon the macerated blackcurrants into the baking dish, leaving behind (but reserving) the juices. Pour the batter on top, then bake for 20-22 minutes until puffed up, golden and set – a skewer pushed into the centre should come out clean.
4. While the clafoutis bakes, pour the blackcurrant juices into a small saucepan and simmer briefly over a medium-high heat until reduced and syrupy. Tip into a serving jug. Serve the clafoutis warm, dusted with icing sugar with the blackcurrant syrup on the side. Serve with extra cream, if you like.