Kitchen Life

Blackberry Clafoutis

Added by Carole Poirot

Carole Poirot

Carole Poirot

Kitchen Life

Kitchen Life

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 they’re 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.

 

Blackberry Clafoutis

Serves: 3-6 (depending upon portion sizes)

Cooking Time: 30 min

Prep Time: 10 min

Oven Temperature

Fan Assisted: 180 degrees

Gas: Mark 6

Conventional: 200 degrees

Ingredients

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

 

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

 

And here’s how it’s done…

 

Preheat your oven to 200C. Beat the eggs and sugar until smooth.  Add the flour and mix.

 

 

Now add the ground almonds, again, mix until well combined.  Next, add the yogurt and mix again.

 

 

Grease three small pie dishes with the butter and lay out the blackberries. Maybe keep some for decoration if served to guests.

 

 

Pour the egg mixture over the blackberries until all divided.  Transfer to oven and bake for 25 minutes.  After 25 minutes, sprinkle the extra sugar on top, return to your oven and switch to “grill” to caramelise the top.

 

 

Serve hot or cold.

 

 

That’s it! I hope you like this treat and try it soon! Bon Appétit!

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Carole Poirot

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Carole Poirot

Carole Poirot is originally from Paris, has lived in Germany and has now made the exciting chaos that is London her home together with Monsieur and her son. She is obsessed with interior design and photography and is always looking for new ideas for her home (which means constant change). She’s a lover of good food, a supporter of crafts, and an enthusiastic amateur photographer sharing her photos on her blog, mademoisellepoirot.com. All images on Carole's posts unless otherwise stated copyright Carole Poirot.