Clafoutis

Serves 6
15 minutes to prepare
40 minutes to cook

• 680g blackberries/ raspberries
• 2 tbsp cornflour
• 2 tsp ground cinnamon
• 2 eggs
• 110g caster sugar
• 1/2 tsp vanilla extract
• 60g melted butter
• 60g plain flour
• large pinch baking powder
• 230ml single cream
• icing sugar (for dusting)
• double cream or creme fraiche to serve

Use a 1.45 litre baking dish, buttered.

Preheat oven to 200c

Toss the berries in the cornflour and cinnamon and cover the base of the dish.

Whist the eggs, sugar and vanilla extract together until very pale, thick and creamy. Pour in the melted butter and whisk thoroughly. Sift the flour and baking powder over the egg mixture and beat again. Whisk in the cream for a thick and pale batter. Pour over the fruits.

Bake for 35-40 minutes until set, slightly risen and turning a pale golden brown. It can be left to stand for 10-15 minutes before serving. Sprinkle with icing sugar and serve with cream or creme fraiche.

Courtesy of Viv.