Blackberry Clafoutis

Recipe

Clafoutis is a simple French dessert pronounced Klah-foo-tee – fruit baked (traditionally cherries) in a batter.

This is an ode to my dad and our blackberry picking days. This recipe puffs up the best of all I have tried, and I love roasted blackberries, I believe they are even sweeter and more delicious this way.

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 for smooth scooping. And feel free to use cherries or any other berry or fruit that bakes well.

(TasteTip - it would traditionally be called a “flognarde” if you use anything other than cherries).

Serves 4. V.

Pictured: Blackberry Clafoutis

Batter-

3 eggs

80g/ 1/3 cup castor sugar

250g/1 cup natural yoghurt

250ml/1cup 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

Family story – in the late 80s and early 90s there were blackberries everywhere along the south coast of NSW, they grew like weeds, and if we saw a thriving bush we would all gather as many as we could in our towels. Or we would plan a group expedition – everyone would pick their own little tricks to get passed the prickly vines- ladders, planks of wood to throw down to reach the centre, even a kiddies’ toy hand extension etc. or a rake – and all be excited and expectant of dad baking us a pie that night. Very special memories for all of us.