Fruit clafoutis

• 3 measuring scoops of follow-on formula
• 1 teaspoon of very fine semolina
• 3 tablespoons of canned fruit
• 1 teaspoon of fruit syrup

Preheat your oven to 210°C.

In a saucepan, gently heat 90mL of water and then pour in the semolina.

Cook until the mixture thickens, stirring regularly.

Take the pan off the heat. Add the strained fruit, a spoonful of fruit syrup and 3 measuring scoops of follow-on formula. Put everything in an oven dish and cook for about 10 minutes.

Leave to cool before serving.