Clafoutis (cla-foo -tee), the much celebrated French dessert, is so simple to put together and you can use any fruit really but I’m fond of using blueberries for their gentle flavour and health-giving properties paired with the tartness of a raspberry and scenting the custard with plenty of vanilla for good measure. It’s a gentle pudding in my view, not too rich, yet perfectly satisfying and gluten free too.
Serves 6-8
1 cup fresh blueberries
½ fresh raspberries
3 eggs
1 cup milk
½ cup cream
½ cup caster sugar
1 tsp vanilla extract
1 cup ground almonds
3 tbsps cornflour
Caster sugar or icing sugar for dusting
Whipped cream to serve
Preheat oven to 180 C. Butter well a 24cm oven proof dish.
Spread fruit in bottom of greased dish.
In a bowl, whisk together eggs, milk, cream, sugar and vanilla.
Stir in almond and cornflour and mix to a smooth batter.
Pour batter over back of a spoon and into the ovenproof dish – doing it this way means it doesn’t displace the fruit pieces.
Bake for 35 minutes or until middle is only just wobbly.
Serve large spoonfuls of warm clafoutis with whipped cream.