I dream about clafoutis for breakfast every day, says Alice Kelly. I can’t make a pancake now without wishing it was a clafoutis instead. Something about its sugary crust, creamy centre and the tangy blackberries won’t leave my head. If you make this, I am almost certain it will be one of your favourites too.
Ingredients (serves 8)
- 30g (2 tbsp) salted butter, melted
- 150g plain flour
- 125g caster sugar
- 3 medium eggs
- 250g whole milk
- 1 tsp vanilla bean paste
- 125g blackberries for the topping
- 50g caster sugar for the topping
- To serve: vanilla ice cream or warm custard
Method
- Preheat the oven to 190°C. Brush the melted butter all over the base and sides of a large (approx. 30.5cm) ovenproof frying pan.
- Put the flour, sugar, eggs, milk and vanilla in a large mixing bowl. Using an electric mixer, beat until smooth, then pour the batter into the buttered pan. Scatter the blackberries evenly over the top, then sprinkle over the caster sugar.
- Bake in the preheated oven for 30-35 minutes, until the clafoutis is golden brown around the edges and set in the centre.
- Serve with a scoop of vanilla ice cream or with warm custard.
- Tip: the clafoutis is best eaten on the day it’s made, but if you want to make it ahead of time, store the baked clafoutis in the fridge and reheat it in the oven before serving.
Taken from “Scratch” by Alice Kelly, published by Nine Bean Rows at £30. To buy from The Week Bookshop for £26.99, visit theweekbookshop.co.uk to place your order, or call 020 3176 3835 to speak to a bookseller.
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Baked dessert with sugary crust, creamy centre and tangy blackberries
