Strawberry clafoutis with champagne cream

Method

1. Put the strawberries in a bowl with the Champagne and 15g of the caster sugar, then set aside
2. Preheat the oven to 200°C/fan 180°C/Gas 6, and grease 6 medium-sized ramekins with butter
3. Put the flour and remaining caster sugar in a mixing bowl with a pinch of salt
4. Combine the eggs, milk and vanilla extract in a jug, then slowly pour into the dry ingredients, whisking all the time, until you have a smooth custard
5. Strain the strawberries, reserving the liquid, then divide them between the prepared ramekins
6. Pour the custard over the top, then put on a baking tray and bake in the oven for 30-35 mins, until puffed up and golden, with a wobble in the middle
7. Meanwhile, pour the double cream into a bowl, add the reserved liquid from the strawberries, then whisk until the mixture forms soft peaks
8. Once the custards are cooked, remove from the oven and allow to stand for 5 mins — they will sink a bit, but don’t worry
9. Top with a spoonful of the Champagne cream and serve