Thursday, March 11, 2010

Blackberry clafoutis

I had a heap of blackberries (picked from the side of a road!) that needed using up. Clafoutis (a French batter pudding) seemed like a good way to use them. I modifed the recipe for cherry clafoutis from the Family Circle cookbook, Cooking: A Commonsense Guide.

500g blackberries (you can also use cherries or other types of berries)
1/2 cup plain flour
1/3 cup sugar
4 eggs, lightly beaten
1 cup milk
25g melted butter
1 tsp vanilla essence

Preheat the oven to 180ÂșC, and grease a 23cm pie dish with butter.
Spread the berries in the pie dish.
Sift the flour into a bowl and add the sugar.
In a separate bowl or jug combine the milk, eggs, butter and vanilla.
Pour the liquid mixture into the flour, whisking until free of lumps.
Pour the batter over the berries.
Bake for 30-35 minutes.
Serve immediately with cream or dusted with icing sugar.


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