Blueberry Clafoutis Recipe
Want to make a really impressive dessert from the blueberries in this month’s ShareFresh fruit box? Clafoutis looks and tastes great and is easy to prepare, with simple ingredients. It works just as well with many other fruits – cherries, blackberries, apricots for example.
(Makes 6 portions)
- 500g fresh blueberries (or cherries or apricots)
- 75g caster sugar
- 3 tbsp brandy or liqueur (optional)
- 30g demerara or brown sugar
- 50g plain flour
- Pinch of salt
- 20g butter
- 2 eggs
- 250ml milk (whole, semi-skimmed or vegan alternative)
- A few drops of almond essence (optional)
- Finely grated zest of ½ lemon
Wash the fruit and remove any stalks. Lay the fruit in a dish and gently crush with the back of a wooden spoon, just enough to break the skins. Sprinkle 25g caster sugar and the liqueur over, cover and leave in the fridge or a cool place for 2-3 hours.
Preheat the oven to 180C/gas 6.
You can make one big clafoutis or individual ones (pictured). So grease either a 22-23cm pie dish or similar size baking dish (not one with a loose bottom!) or 6 individual ovenproof dishes with butter or margarine, sprinkle half the brown or demerara sugar and shake the dish gently so the sugar sticks to the butter and coats the sides.
Sift the flour into a big mixing bowl, add the remaining 50g caster sugar and a pinch of salt. Melt the butter either in a pan or in a dish in the microwave (1 minute should do it, but be careful!)
Whisk in the eggs one by one, followed by the milk and then the melted butter, until you have a smooth batter. Stir in the almond essence and lemon zest, then tip in the fruit and its juice.
Pour into the prepared baking dish and bake for about 30 minutes. It should be set but not hard. Sprinkle with the other 15g brown or demerara sugar, and allow to cool for 15 minutes before serving.