Blackberry And Bay Clafoutis
Ingredients:
- 400g (14 oz) Driscoll’s Sweet Blackberries
- 3tbsp crème de mûre
- 2tsp caster sugar
- 250ml (9 fl oz) whole milk
- 100g (3½ oz) caster sugar
- 4 bay leaves
- 2tbsp demerara sugar
- 100g (3½ oz) white flour
- Pinch of salt
- 2 eggs, beaten
- 50g (1¾ oz) butter, melted
- To Serve: crème fraîche.
This baked French clafoutis dessert is a great way to make the most of seasonal fruits. At this time of year, we’re plumping for blackberries…
Serves: 4-6
Cooking and preparation time: 1hr to infuse ingredients; 30min to bake; 10-15min to cool before serving warm
How to make Blackberry Clafoutis recipe:
- Place the blackberries in a bowl with the crème de mûre and the 2tsp of caster sugar. Macerate while you infuse the milk.
- Place the milk, half the caster sugar and the bay leaves in a pan over a medium heat and bring to the boil, stirring until the sugar has dissolved.
- Boil for about 2min, stirring, and then turn the heat off. Leave to infuse for at least 1hr, then remove bay leaves.
- Pre-heat the oven to 180°C, Gas Mark 4 and grease a baking dish just wide enough to hold the blackberries in one layer.
- Scatter over the demerara sugar and rotate to distribute the sugar evenly across the dish.
- Sift the flour into a bowl with the salt and the rest of the caster sugar.
- Add in the eggs, beating until smooth, then mix in the melted butter. Gradually add the milk, whisking until you have no lumps, straining through a sieve if you’re not happy there are no lumps.
- Put the blackberries in the dish and gently pour over the batter. Bake for 30min, until golden and just set but still wobbly. Leave to settle for 10-15min then serve warm.
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