I love a clafoutis – it’s a properly comforting nursery pudding. A soft, sweet batter with slightly boozy fruit nestled into it. I make it with cherries in the summer with a slosh of kirsch, but this apple and blackberry version is a great Autumn pud.
INGREDIENTS
Butter and caster sugar (to line the dish)
For the fruit
Four apples (I use Reinette du Canada – you need an apple that keeps its shape – a gala would work well but perhaps not a bramley), cored, peeled an sliced
Two handfuls of blackberries (I freeze them when they are in season)
100g caster sugar
3 tbsp creme de cassis or creme de mure (optional)
For the batter
4 large free-range eggs
90g caster sugar
1tsp vanilla extract
40g butter
60g ground almonds
40g plain flour
100ml whole milk
150ml cream
1 pinch salt
METHOD
Grease a medium baking dish with butter and sprinkle in some caster sugar, tapping it around the dish to coat the sides, tipping out the excess.
In a separate bowl toss together the apple slices with the blackberries, sugar and cassis or crème de mure. Leave to macerate for 30 minutes or up to 2 hours.
Pre-heat the oven to 180c.
You can make the batter up to a day in advance and leave it in the fridge if necessary. Whisk together the eggs, caster sugar and vanilla until thick and creamy.
Meanwhile, melt the butter in a small pan and brown – it will foam and then the milk solids with caramlise and turn nutty – it happens fast to watch it and tip into a cool bowl immediately.
Add the flour and ground almonds to the egg and sugar mixture and whisk until smooth, then slowly incorporate the milk, cream, salt and browned butter.
Stir in the apples with their juice and then pour into the prepared baking dish.
Bake for 30-35 minutes until it is lightly risen, golden brown and a skewer comes out clean. Serve at room temperature.
