This blackberry clafoutis is one of the most straightforward and delicious puddings to throw together. A clafoutis is essentially a pancake batter poured over fruit and baked in the oven until gloriously crisp and golden on top.
Strew the blackberries all over the bottom and pour the batter on top
The juice from the blackberries seep in to the batter making little purple pockets. You can also use other seasonal fruits like plums, cherries or damsons.
This recipe is taken from my first cookbook, In One Pot: Fresh Recipes for Every Occasion, W&N, 2013.
Photo courtesy of Simon Wheeler.
- 2 large eggs
- 100g caster sugar, plus 1tbs for the baking dish
- 1 vanilla pod
- 70g plain flour
- 200ml full-fat milk
- 250g blackberries
- butter, for greasing
- 2 tbsp icing sugar, to serve
- double cream, to serve (optional)
- Preheat the oven to 170°C / 250 °F / Gas 3.5
- In a bowl, beat together the eggs and the sugar. halve the vanilla pod lengthways and scrape the seeds into the eggs, Sift over the flour and fold it into the mixture, then stir in the milk until you have a smooth batter. Set aside to rest for at least 10 minutes.
- Butter an ovenproof dish and sprinkle with 1 tablespoon sugar. Strew the blackberries all over the bottom and pour the batter on top.
- Bake in the oven for 40-50 minutes, or until the top is browned and slightly puffed up and a skewer inserted into the middle comes out clean.
- Sift over the icing sugar, and serve with a bit of the double cream too.