Blueberry Clafoutis
Over a year ago
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Ingredients
- Butter for greasing
- 75g plain flour
- Pinch of salt
- 75g caster sugar
- 2 medium eggs, plus 1 medium egg white
- 300ml whole milk
- a little icing sugar, to finish
- double cream, to serve
Accompaniment
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Nederburg Cabernet Sauvignon Rose
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Description
The Classic Clafoutis but with blueberries instead of cherries.
Method
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1
Heat the oven to 190C/375F/gas mark 5 and liberally butter a 25cm x 20cm rectangular dish, or a 25cm diameter round one. Sift the flour and salt into a bowl, and stir in the sugar. Beat together the eggs and egg white, then pour into the centre of the flour and whisk in, gradually incorporating the flour from the sides. Slowly add the milk, whisking all the while, until you have a smooth batter. Spread the blueberries in the buttered dish, then pour in the batter. Bake for 35 mins, until puffed up and golden brown. Leave to cool. Serve warm or at room temperature, dusted with icing sugar, with double cream for pouring.
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