I’m pretty sure this is my new favourite recipe. It’s yum!
Over the past month or two I’ve eaten so much of this I’m liable to actually turn into a blueberry; not unlike Roald Dahl’s Violet Beauregarde. When I start turning blue, I’ll know it’s time to worry.
Clafoutis is a French desert, generally made with cherries or other stone fruit. It’s absolutely delicious, but the only way I can describe it is as a cross between a cake and custard. Actually, fruity-custardy-cake sums it up pretty well.
In addition to being delicious, it takes all of three minutes to prepare, then sits in the oven for forty effort-free minutes, making it perfect for a dinner party. The only trick is, you do need to eat this while still warm from the oven. We recently made the mistake of bringing it to a friend’s barbeque. Unfortunately, once cooled the egg becomes dense and loses all it’s lovely creaminess. Not a mistake I’ll make again; in future this will all be eaten up quicker than you can say ‘how do you pronounce clafoutis?’.
Strawberry and blueberry clafoutis
Recipe adapted from Feel Good Food magazine, will serve 4.
8-10 strawberries, halved
good handful of blueberries
15 g (½ oz) plain flour sifted
25 g (1 oz) caster sugar
pinch of salt
1 egg yoke
300 ml full-fat milk (don’t be tempted to go for slim or skim, it just won’t taste as good!)
1 tbsp icing sugar, sifted, to dust
Preheat the oven to 190 °C and grease a small ovenproof dish. Arrange the strawberries with the cut side facing downwards in this dish, then sprinkle over the handful of blueberries.
In a separate bowl, mix the flour, sugar and salt together. Beat in the eggs one at a time, followed by the egg yoke, then gradually add in the milk. Next, pour this mixture over the fruit and bake for 35 to 40 minutes or until golden brown. Dust with icing sugar and eat immediately!
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Passionfruit and lemon curd
Irish coffee cake