Clafoutis à l'Ananas (Pineapple Clafoutis) is a traditional Senegalese recipe for a classic dessert of a light batter containing rum-soaked raisins and that's oven baked until set and golden brown and top. The full recipe is presented here and I hope you enjoy this classic Senegalese version of: Pineapple Clafoutis (Clafoutis à l'Ananas).
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Ingredients:
1 pineapple
100g seedless raisins
4 eggs
150g plain flour
100g sugar
400ml milk
50g butter
100ml Cana (Guinean rum), or white rum
Method:
Place the raisins in a bowl, pour over the Cana (or white rum) and set aside to marinate for 30 minutes. Peel the pineapple, cut into slices then cut these into segments.
Beat together the eggs and sugar in a bowl until creamy. Add the flour, melted butter and milk and beat thoroughly to combine. Now add the raisins, the rum they were soaked in and the pineapple chunks.
Lightly grease and flour a springform cake tin. Pour in the batter then transfer to an oven pre-heated to 190°C and bake for 25 minutes, or until set and golden brown on top.
Allow to cool in the tin for 10 minutes then carefully turn out onto a plate to cool completely before slicing and serving.
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