Bramble Clafoutis

Bramble Clafoutis

Clafoutis, like Eton Mess, is another classic that works deliciously well with blackberries. The fruit weeps its gorgeous juices into the creamy, eggy semi-souffle, combining to give one of those mouthfuls made in heaven.

Place the cream, milk and vanilla pod in a small saucepan and bring to the boil. Remove from the heat. Give the vanilla pod a bash or two with a wooden spoon to release the seeds. Stir, cover and leave for at least 15 minutes. Crack the eggs into a mixing bowl, add the sugar and whisk for 2-3 minutes until creamy and the sugar dissolved. Sift the flour, with the salt, into the egg gradually, whisking as you go to make a smooth batter. Heat the oven to 200F/gas mark 6.
Chose a 1 litre, 5cm deep gratin dish, preferably white and oval-shaped. Smear the inside lavishly with butter. Add the blackberries. Discard the vanilla pod and stir the cream into the eggs. Pour the batter over the fruit.

Cook on a middle shelf of the oven for 25-35 minutes until the egg has puffed and risen through the swollen blackberries. It should feel bouncy yet have a hint of moistness in the centre. Remove from the oven. Serve warm, when it will have deflated slightly, with a dusting of caster sugar and more cream if you are very greedy. I am.

Serves 6

Prep: 20 mins plus 15 mins cooling

Cook: 30 mins



25g soft butter

400g plump, ripe blackberries

150ml double cream

150ml milk

half a vanilla pod

4 large, fresh eggs

100g golden caster sugar plus 1 tbsp

25g plain flour

pinch of salt