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Blueberry clafoutis …

Super simple…

A real French classic, the batter is like a rich, sweet version of Yorkshire pudding and tastes delicious dusted generously with sifted icing sugar and topped with a scoop of just melting vanilla ice cream.

If you don’t have any double cream then use an extra 150ml (1/4 pint) milk instead.

Serves 4
Preparation time: 15 minutes
Cooking time: 30-40 minutes

Ingredients:


Method:

  1. Preheat the oven to 180oC/350oF/Gas Mark 4.
  2. Grease a 1.5 litre (2 ½ pint) ovenproof dish that is 5cm (2 inches) deep with the butter, sprinkle with the sugar then add the blueberries.
  3. Mix the flour, salt, sugar and lemon rind together in a mixing bowl.
  4. Add the eggs, egg yolk and vanilla and whisk until smooth then gradually whisk in the milk and cream until a smooth batter.
  5. Pour over the blueberries so that the dish is half full then bake for 30-40 minutes until the pudding is golden brown, risen around the edges and just set in the centre.
  6. Dust generously with sifted icing sugar and serve immediately.

Cook’s tip:

Recipe and photo credit by Seasonal Berries

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10 responses to “Blueberry clafoutis …”

  1. Cynthia @ Richly Middle Class says:

    That looks amazing. I think I will have to try this. I love trying new things.

  2. Nicola Thomas says:

    That looks amazing!!

  3. Leyla Brooke says:

    Looks great going to have to give a go, new follower

  4. Camille says:

    This looks so yummy!!

  5. Judy Haughton-James says:

    So colourful! Looks great Clairejustine!

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