Save to your scrapbook
Blackberry clafoutis
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
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.'
Serves: 4
100ml milk
200ml double cream
¼ tsp vanilla extract
4 eggs
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:
Energy |
3,324kJ 798kcals |
---|---|
Fat | 51g |
Saturated Fat | 27g |
Carbohydrate | 67g |
Sugars | 59g |
Protein | 14g |
Salt | 0.3g |
Fibre | 6.8g |
Per serving (with 30ml cream). Vegetarian.
This recipe was first published in Mon Oct 12 15:09:13 BST 2020.
Average user rating