The classic clafoutis is made with cherries, but blueberries work a treat, too, releasing their vibrant purple juice as they bake inside the tender batter. Serves six.
Butter, for greasing
75g plain flour
Pinch of salt
75g caster sugar
2 medium eggs, plus 1 medium egg white
300ml whole milk
400g blueberries
A little icing sugar, to finish
Double cream, to serve
Heat the oven to 190C/375F/gas mark 5 and liberally butter a 25cm x 20cm rectangular dish, or a 25cm-diameter round one.
Sift the flour and salt into a bowl, and stir in the sugar. Beat together the eggs and egg white, then pour into the centre of the flour and whisk in, gradually incorporating the flour from the sides. Slowly add the milk, whisking all the while, until you have a smooth batter.
Spread the blueberries in the buttered dish, then pour in the batter. Bake for 35 minutes, until puffed up and golden brown. Leave to cool. Serve warm or at room temperature, dusted with icing sugar, with double cream for pouring.
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