Up until now I’ve always mourned the passing of the fresh cherry season because it meant the end of clafoutis, one of my favourite puddings. Courtesy of River Cottage Baking, I’ve discovered that you can use other fruits and I duly celebrated with a blackberry, blueberry, raspberry and mulberry clafoutis with fruit picked from the garden.
Here’s the recipe:
- 75g plain flour, plus extra for dusting
- A pinch of salt
- 1/2 tsp vanilla extract or seeds from 1/2 vanilla pod
- 1 tbsp crème de cassis or kirsch (optional)
- 350ml whole milk
- 2 large eggs
- 40g caster sugar
- 300g fruit
- 20g unsalted butter, diced, plus extra for greasing the dish
Preheat the oven to 230C/gas 8. Sift the flour and salt into a large bowl and add the vanilla extract (or seeds), the liqueur (if using) and half the milk. Whisk to a smooth batter. Add the eggs, one at a time, whisking quickly as you add. Now whisk in the caster sugar and the rest of the milk until the batter is just smooth. Grease and flour a 25cm diameter dish (I use a cast iron frying pan). Spread fruit evenly across base and then add the batter. Dot with butter. Bake for 25 minutes until puffed and golden. Delicious!