Blackcurrant and blackberry clafoutis
Indulge in this creamy dark berry and almond delight as the perfect summertime dessert
SERVES
6
PEOPLE
PREP TIME
15
MINUTES
COOKING TIME
30
MINUTES
Ingredients
knob of butter
50g ground almonds
½ tsp almond essence
2 tbsp plain flour, sieved
100g golden caster sugar
250ml cream
2 eggs
2 egg yolks
200g blackberries
200g blackcurrants, topped and tailed
Method
Preheat your oven to 190°C and lightly grease a 9-inch cake tin with the butter.
Blitz the almonds, essence, flour, sugar and cream and as well as the eggs and yolks until smooth.
Place the berries into the base of the greased tin. Pour the batter over the berries.
Bake for about 30 minutes or until golden on top and slightly risen. Any wobble should be gone.
Allow to cool slightly in the tin, but it is best served while still warm.
