Patricia shows you how to make Clafoutis, a delicious French desert.

She pairs it with Edith Piaf's L'hymne à l'amour

Clafoutis

For 6

3 eating apples cored, peeled and quartered

25 gms. butter

25 gms caster sugar (or low calorie alternative)

Finely grated zest of 1 lemon

100 gms blackberries

Batter:

50 gms plain flour

Pinch salt

25 gms caster sugar (or low calorie alternative)

2 medium eggs

200 mls whole milk

Icing sugar to dust

Melt butter and put into dish and brush round sides also. Add apples, sugar and lemon zest and toss them together. Roast for about 15 mins. in preheated oven 190C/375F/gas 5. Make the batter with flour, salt and sugar. Beat eggs lightly and pour into flour. Whisk in milk until batter is smooth. Add berries to the apples and pour over the batter. Bake for 35-40 minutes with occasional checking. Leave it to cool – the risen mixture will drop somewhat. Dust with sugar and serve with cream. Or serve it immediately and the cream will cool it down.

This is superbly easy. The most time-consuming part is peeling the apples. If using all soft fruit no need to pre-cook as with apples above.