200ml/7fl oz Earl Grey tea
100ml/3½fl oz brandy
8 dried figs, sliced
1 orange, peeled, segmented
100ml/3½fl oz milk
1 vanilla pod, split, seeds scraped out
4 free-range eggs
200g/7oz caster sugar
50g/2oz butter, to grease
50g/2oz sugar, to sprinkle
150ml/5fl oz whipped cream, to serve
Place the sugar and Earl Grey tea into a pan and slowly bring to the boil, ensuring that all of the sugar dissolves. Boil for 5-6 minutes, until the liquid thickens to a syrup.
Add the brandy, the figs, prunes and the orange segments and remove from the heat. Leave to stand for two hours in the sugar syrup (this is known as macerating the fruit).
Preheat the oven to 200C/400F/Gas 6.
Place the milk and the vanilla pod and seeds into a pan over a medium heat and bring to the boil. Once boiling, remove from the heat and allow to cool and infuse for 2-3 minutes.
Meanwhile, place the eggs and sugar into a clean bowl and whisk together well. Add the flour and a pinch of salt and whisk again to combine.
Add the milk mixture gradually, whisking all the time to form a thick batter.
Grease an ovenproof dish with butter and sprinkle with sugar.
Drain the fruit from the sugar syrup, reserving the syrup, and place the fruit into the prepared ovenproof dish.
Pour over the batter mixture and transfer to the oven to bake for 20 minutes, or until the batter is cooked through the top is golden-brown.
Meanwhile place the syrup from the fruit into a pan and boil to a thick syrup.
To serve, make a little well in the top of the clafoutis and pour in some hot syrup. Top with whipped cream.
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