A Midweek Dessert
Last year we had a very poor show of blackberries caused by having one of the wettest summers and my failing to go and pick the few there were. So this year we have a bit of a glut of huge juicy blackberries all coming ripe at the same time – so to make up for last year I have been busy filing bowls full at just about every opportunity. It is also a welcome half an hour off work walking around our beautiful woodland! I just hope the remaining have not been too damaged by the gale force winds we had last night…
Most of the blackberries I have picked this week have been frozen spread apart on baking trays so they do not stick together then bagged so you can just grab a handful as and when you want to use them for breakfast, pudding, snacking or recipes…taste of summer all year round! (well thats the idea anyway..)
So my latest baking is blackberry clafoutis – some recipes do a sort of clafoutis surrounded by pastry – this is a lighter version with only a little sugar so its lower in calories too – a definite bonus! This is based on a recipe that I found which had both pastry and double cream- although this recipe is not quite as substantial, it is equally flavoursome! Next time I shall try damsons with some toasted pecans and almonds for some extra crunch!
45g all purpose flour
35g caster sugar
1/2 tablespoon of oil
Preheat the oven to 180/160 – butter/grease the flan dish. Spread the blackberries along the base of the flan dish. Place the sugar and flour into a bowl, then mix the eggs in one at a time followed by slowly adding the milk mixing as you go until you have a smooth batter. Pour the batter over the blackberries and place into the oven for 40 mins or until golden and a skewer comes out clean. Serve hot with creme fraiche. 🙂