Blackberry Clafoutis
Clafoutis is a French dessert traditionally made with cherries - somewhere between a baked custard and a pancake. This blackberry and almond version makes a great brunch dish to share between friends - dollop with mascarpone to offset the tartness of the blackberries.
Serves 4-6 people
Ingredients:
300g blackberries
50g plain flour
25g ground almonds
90g caster sugar (plus an extra tablespoonful)
2 eggs
225ml whole milk
30g butter, melted (plus a little extra for greasing)
½ tsp almond extract
Zest of ½ a lemon
Method:
Preheat oven to 180°C. Butter a 23cm dish or skillet, then add the tablespoon of caster sugar and shake so that the sugar covers all surfaces of the dish.
Arrange the blackberries in the dish so they are on one single layer, covering the bottom of the dish.
In a mixing bowl, sift the flour and add the ground almonds, sugar and a pinch of salt.
Beat in the eggs, one at a time until combined. Then add the milk and whisk until smooth.
Finally, add in the melted butter, almond extract and lemon zest. Whisk until all ingredients are combined.
Pour the batter over the fruit and carefully place in the middle of the oven for 30 minutes.
It should have a slight wobble when it comes out of the oven. Leave to cool for 10 minutes before dusting with icing sugar and serving.
