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By Alex Head
'I like to think of clafoutis as the stylish French cousin of a classic British crumble. It is a comforting autumnal pudding and a great celebration of seasonal berries.'
200ml double cream
¼ tsp vanilla extract
170g caster sugar
1 tbsp plain flour
30g unsalted butter
2 x 150g packs blackberries
2 tbsp light brown soft sugar
handful flaked almonds (about 50g)
cream or crème fraîche, to serve
1. Preheat the oven to 180˚C, gas mark 4. Pour the milk, cream and vanilla into a pan and gently heat until steaming. In a large bowl, beat the eggs and caster sugar together, then whisk in the flour. Gradually pour the hot cream into the egg mixture, whisking lightly to incorporate; set aside.
2. Put the butter in an ovenproof dish (about 30cm x 15cm) and put in the oven for a few minutes until melted and beginning to foam. Swirl the butter so that it covers the bottom of the dish, then add the blackberries; sprinkle with the brown sugar and stir to coat. Pour the batter into the dish over the blackberries, scatter the flaked almonds on top and bake for 30-40 minutes, or until the batter is set and golden on top. Check after 20 minutes – if it’s colouring too quickly, reduce the oven to 150˚C, gas mark 3. Serve warm from the oven with cream or crème fraîche.
Typical values per serving:
Per serving (with 30ml cream). Vegetarian.
This recipe was first published in October 2020.
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