Traditionally made with cherries, instead this French classic is filled with juicy blackberries and is tasty with a coffee or as a dessert.
Serves 8
400g blackberries, washed
75g flour
100g sugar
3 eggs, beaten
250ml milk
Icing sugar (to serve)
1 Preheat the oven to 200C/ Fan 180C/Gas 6. Grease a baking dish about 25cm diameter (or ovenproof cast-iron frying pan) with butter.
2 Mix the flour and sugar, then make a well in the centre and add the eggs.
3 Gradually incorporate the flour into the eggs from the sides. Slowly add the milk, a little at a time, until you have a smooth, lump-free batter.
4 Pour one-third of the batter into the baking dish and bake in the preheated oven for 5-7 mins. Remove from the oven, add the blackberries on top of the partially-baked batter, and pour over the remaining batter.
5 Return to the oven and bake for a further 35-40 mins, or until the clafoutis is golden brown and puffed up. Serve warm, lukewarm, or cold, dusted with a little icing sugar.
Why berries are good for you
They may be little, but blackberries pack a punch when it comes to nutrition, offering an abundance of fibre, vitamin C, manganese and potassium. They are also great at aiding digestion and helping your gut health, their antioxidants may improve memory and cognitive function, they can help lower cholesterol and stabilise blood sugars as well as boosting immunity and bone health.
Meanwhile, elderberries, long known for their use relieving cold and flu symptoms, are also rich in antioxidants, are an excellent source of vitamin C and can help reduce cholesterol and blood sugar levels. They must be cooked before eating as raw elderberries contain toxic compounds that can cause stomach upsets.
This clafoutis is just one of the recipes from our September issue feature ‘Berry Nice’ which also includes recipes for Roasted Beetroot, Apple & Blackberry Salad, Chicken with Blackberries & Elderberries, Blackberry Brownies with Elderberry Yogurt and a couple of jams for good measure. The recipes are by Anna Rubingh.
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