Clafoutis is a simple French dessert pronounced Clah-foo-tee. You can prepare this well in advance which makes it a great dinner party recipe, and place in the oven as you serve main course, knowing it can take 45 minutes to cook – it seems to take this long whether in individual dishes or not, depending on your oven of course. Butter the dishes well to make clean up easier as the batter is rich. This recipe puffs up the best of all I have tried so far and I love the flavour of baked blackberries (this dish is more commonly made with pitted cherries) I believe they are even sweeter and more delicious that way, and always remind me of my father who adored blackberry picking in the old days before they were all ripped out as weeds along the south coast of NSW.
Pictured: Blackberry ClafoutisBatter-
3 eggs
80g/ 1/3 cup castor sugar
250g/1 cup natural yoghurt
250ml/1 cup milk
2 tbsp self-raising flour
1 tsp vanilla essence
500g blackberries/pitted cherries, plus a few blueberries or a mix if you like
Preheat oven to 180°C
Lightly butter four oven proof dishes for individual serving or one large dish, scatter the blackberries into the dish/es and pour mixture over
Bake for 45 minutes until the Clafoutis is puffed and golden
Serve with either cream or ice cream
Serves 4