Rhubarb and vanilla clafoutis recipe
 A nice twist on the French classic, add shocking pink stalks of rhubarb to jazz up this tender pudding-cake. 20g/¾oz butter, plus extra to grease the dish400g/14¼oz rhubarb, cut into 5cm/2in pieces2 tbsp granulated sugar 20g/¾oz butter, plus extra to grease the dish 400g/14¼oz rhubarb, cut into 5cm/2in pieces 2 tbsp granulated sugar 1 vanilla pod150ml/5¾fl oz full-fat milk150ml/5¾fl oz double cream5 free-range whole eggs 120g/4¼oz caster sugar75g/2½oz plain flour 1 vanilla pod 150ml/5¾fl oz full-fat milk 150ml/5¾fl oz double cream 5 free-range whole eggs 120g/4¼oz caster sugar 75g/2½oz plain flour icing sugar, to tastecrème fraîche, to taste icing sugar, to taste crème fraîche, to taste Method Preheat the oven to 180C/160C Fan/Gas 4.For the filling, melt the butter over a medium heat in a frying pan. Add the rhubarb and one tablespoon of the granulated sugar and fry for two minutes. Remove from the heat and set aside.For the batter, split the vanilla pod in half with a sharp knife and scrape out the seeds.In a separate pan, place the milk, cream and vanilla seeds and pod over a medium heat and bring up to simmering point. Remove from the heat, then leave to cool for the flavours to infuse.Whisk together the eggs in a mixing bowl until light and frothy, add the sugar and whisk until well-blended. Fold in the flour and gradually pour the milk and cream into the mixing bowl, removing the vanilla pod.Butter a shallow ovenproof dish and lightly sprinkle with the remaining granulated sugar.Place the rhubarb in the dish, pour in the batter and bake in the oven for 45 minutes, or until golden-brown and firm.Serve straightaway with a dusting of icing sugar and crème fraîche, to taste. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. For the filling, melt the butter over a medium heat in a frying pan. Add the rhubarb and one tablespoon of the granulated sugar and fry for two minutes. Remove from the heat and set aside. For the filling, melt the butter over a medium heat in a frying pan. Add the rhubarb and one tablespoon of the granulated sugar and fry for two minutes. Remove from the heat and set aside. For the batter, split the vanilla pod in half with a sharp knife and scrape out the seeds. For the batter, split the vanilla pod in half with a sharp knife and scrape out the seeds. In a separate pan, place the milk, cream and vanilla seeds and pod over a medium heat and bring up to simmering point. Remove from the heat, then leave to cool for the flavours to infuse. In a separate pan, place the milk, cream and vanilla seeds and pod over a medium heat and bring up to simmering point. Remove from the heat, then leave to cool for the flavours to infuse. Whisk together the eggs in a mixing bowl until light and frothy, add the sugar and whisk until well-blended. Fold in the flour and gradually pour the milk and cream into the mixing bowl, removing the vanilla pod. Whisk together the eggs in a mixing bowl until light and frothy, add the sugar and whisk until well-blended. Fold in the flour and gradually pour the milk and cream into the mixing bowl, removing the vanilla pod. Butter a shallow ovenproof dish and lightly sprinkle with the remaining granulated sugar. Butter a shallow ovenproof dish and lightly sprinkle with the remaining granulated sugar. Place the rhubarb in the dish, pour in the batter and bake in the oven for 45 minutes, or until golden-brown and firm. Place the rhubarb in the dish, pour in the batter and bake in the oven for 45 minutes, or until golden-brown and firm. Serve straightaway with a dusting of icing sugar and crème fraîche, to taste. Serve straightaway with a dusting of icing sugar and crème fraîche, to taste.