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Blueberry Clafoutis

  • Serves4
  • DifficultyEasy
1 tablespoon butter and 2 tablespoons caster sugar to line the dish
200g Chilean blueberries
100g plain flour
Pinch salt
75g caster sugar
1 lemon, grated rind only
3 medium eggs
1 egg yolk
1 teaspoon vanilla essence
150ml milk
150ml double cream
Sifted icing sugar to decorate

1. Preheat the oven to 180°C/Gas Mark 4. Grease a 1.5 litre ovenproof dish that is 5cm (2 inches) deep with the butter, sprinkle with the sugar then add the blueberries.

2. Mix the flour, salt, sugar and lemon rind together in a mixing bowl. Add the eggs, egg yolk and vanilla and whisk until smooth then gradually whisk in the milk and cream until a smooth batter.

3. Pour over the blueberries so that the dish is half full then bake for 30-40 minutes until the pudding is golden brown, risen around the edges and just set in the centre. Dust generously with sifted icing sugar and serve immediately.

Tip: The baked batter will fall as it cools so put the pudding in the oven to bake while you eat your main course then serve up the minute it comes out of the oven.

Recipe courtesy of Seasonal Berries

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