There are days, even in Spring, when I need something comforting. I don’t necessarily feel like cooking or eating the sometimes heavy and stodgy winter puddings, but I still want something a little sweet, a little sticky and a little warming – especially on days when Spring doesn’t live up to its promises. This is where a Clafoutis is perfect.
A Clafoutis is a French dessert which is traditionally made with black cherries and covered with a batter that is similar to a flan. However, I’ve decided to put a little bit of a twist on it. I’ve used blackberries instead of cherries as their tartness works really well with the sweetness of the batter.
I’ve also decided to use soya yogurt, which means (if you don’t mind a tiny smidgen of butter) this is also suitable if you’re lactose intolerant. Finally, contrary to tradition, I decided to “give the top a grilling”, meaning that I have caramelised the sugar which makes the top crunchy before revealing the soft layer underneath.
This dish is best served warm and you can also add a dash of cream to it. So, if all this sounds tempting, read on for the recipe.
here's what you'll need...
- 450g fresh blackberries
- 400g vanilla soya yogurt
- 100g ground almonds
- 150g sugar, plus extra for sprinkling
- 3 large eggs
- 3 level tbsp flour
- Butter for greasing