Sixpenny's Strawberry Clafoutis
Sixpenny was founded in March 2012 and is named after the sixpence restaurants that operated in the late 1800s in Australia.
Located at the top end of Stanmore Village, Sixpenny is housed in a historic building on Percival Road which was erected in 1907.
Chefs Daniel Puskas and Aaron Ward lead the kitchen in utilising local suppliers, growers and producers to focus on creating a narrative around all things that make-up Australia.
200ml (6.7 fluid ounces) double cream (extra for serving)
100ml (3.4 fluid ounces) full cream milk
1 vanilla pod
50g (1.8 ounces) caster sugar
70g (2.5 ounces) plain flour
15ml (0.5 fluid ounce) creme de framboise (strawberry liqueur)
450g (16 ounces) strawberries, destemmed and halved
Preheat oven to 355 F. Put the cream in a small saucepan. Split the vanilla pod in two, scrape out the seeds and the whole lot to the cream.
Heat gently for a couple of minutes, then remove from the heat, add the milk then stand to cool.
Whisk the eggs with sugar and flour, then slowly stir in the cream. Add the liqueur and strawberries and stir well.
Pour into 9 inch round baking dish (Mud Pebble Bowl Medium) and bake for 30 – 35 minutes, or until golden on top.
Dust with icing sugar and serve with whipped cream.