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Recipes

Wood Fired Blackberry Clafoutis

It’s a great idea to make the batter 24-48 hours in advance as the Clafoutis’ will cook almost like a sweet Yorkshire pudding and give you a beautiful rise around the outside- and the dry heat of the oven gives a unique texture to the batter. You can use any berries you like with this recipe too making it suitable all year round…..

Ingredients;

Serves 4

125ml Double Cream,

75ml Milk,

½ Cap Vanilla Essence,

2 Eggs,

60g Castor Sugar,

50g Plain Flour,

20g Melted Butter,

2 Punnets Blackberries

Method;

  • Oven at 220-250
  • To make the batter, combine all the ingredients except the butter in a bowl and mix well with a whisk or hand blender. Once smooth, gradually add the melted butter whilst continually mixing until all incorporated into the mixture.
  • You can cook the clafoutis in one dish or four individual ones- it’s up to you- but ensure you butter and sugar whatever you choose and chill it down for at least 2 hours before using.
  • When it’s time to cook, ladle the mixture into you buttered and sugared moulds or dish, dot around the blackberries and cook in the oven for around 30 minutes.

It’s a great idea to make the batter 24-48 hours in advance as the Clafoutis’ will cook almost like a sweet Yorkshire pudding and give you a beautiful rise around the outside- and the dry heat of the oven gives a unique texture to the batter. You can use any berries you like with this recipe too making it suitable all year round…..

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