Mixed Berry Clafoutis
When I was in Canada over the summer we were lucky enough to spend a day with a couple of my Mum’s friends at their lake-side house in depths of British Columbia. It was a stunning place – really hot, gorgeously sunny and beautifully peaceful.
For dinner that evening we had a really good blueberry clafoutis for dessert. The end result was a really interesting texture, kinda unlike anything I’ve eaten before. It’s a cross between a set custard and a light sponge cake, so it’s creamy, sweet and fluffy all at the same time – but it somehow really works! I’d heard of clafoutis as a thing but I’d never eaten one, which is really odd as they’re so easy and quick to make! As the ingredients are very basic and are also really easy to substitute for, even in the depths of Canada, a boat ride away from the nearest town, something as tasty as this could be rustled up.
Here I’ve used fresh summer fruit as it’s that time of year when it tastes really good and is readily available, but you can use pretty much any fruit for this. It’s an especially good thing to whip up if you have any soft fruit that needs eating up (e.g plums, peaches, berries and so on). Just bung them in the dish, pour over the all-in-one batter mix and voila!
Recipe
Serves 6
Time: 10 minutes prep, 25-30 minutes cooking
Ingredients
- 80g Plain flour
- ½ tsp Baking powder
- 100g Golden caster sugar, plus extra for sprinkling
- 2 Large eggs
- 2 Large egg yolks
- 260ml Double cream
- 1 tbsp Vanilla bean paste
- Butter for greasing
- A handful each of strawberries, blueberries and raspberries (or any other soft fruit you like)
Method
- Pre-heat the oven to 180˚C.
- Put the flour, baking powder, sugar, eggs, egg yolks, cream and vanilla into a bowl and whisk until fully combined.
- Take a medium sized oven-proof dish and grease it with a little butter. Then sprinkle over some sugar to line the dish.
- Hull and quarter the strawberries. Then scatter these strawberries, along with the blueberries and raspberries into the greased dish.
- Pour over the batter mix and then bake in the oven for 25-30 minutes, until golden brown and slightly puffed up.
- Serve slightly warm with icecream!
Thanks for reading!
Emma x