Blackberries vs Cherries
A few weeks back I published a picture of a bargain box of cherries I bought at Borough Market and asked for ideas of what to make and immediately the answer came back to try Clafoutis, a simple to make and delicious French dessert. It was a difficult choice, I have made it before a few times and love it but in the end I plumped for a Cherry and Coconut Bakewell Tart and some jam instead.
However it proved to be, just the inspiration I needed when deciding what to make with some of the blackberries I had picked from the allotment. What can I say, they worked brilliantly as a cherry substitute, and I think the result is probably tastier than the original, so if you like Cherry Clafoutis or even if you haven’t made it before, this one a try. It’s easy to make and a great way of using homegrown or foraged blackberries.
- 400 g blackberries
- 4 tbsp caster sugar
- 2 tbsp cassis blackcurrant liqueur or brandy
- 25 g butter plus extra to grease
- 3 tbsp plain flour
- 2 eggs
- 300 ml milk
- icing sugar to dust optional
- Place the blackberries in a bowl with 2 tbsp of the caster sugar and the cassis or brandy. Stir to combine and set aside while preparing the batter.
Preheat the oven to 180℃ (170℃ fan)/350°F/gas mark 4. Generously butter a shallow oven proof dish then add 1 tbsp of caster sugar and tilt the dish until the bottom and sides are coated with caster sugar. Set aside.
- Sift the flour into a bowl and make a dip in the centre. Drop in the eggs and a splash of milk, whisk the eggs and milk together gradually blending in the flour to create a smooth batter, then whisk in the remaining milk.
- Melt the butter and whisk into the batter.
Place the blackberries into the prepared ovenproof dish, then pour in the batter. Bake for 30 minutes or until the just set.
- Serve warm or at room temperature, dusted with icing sugar if desired.
Step by step Blackberry Clafoutis
Hint, Tips and Variations
- I made my clafoutis packed with blackberries , you could if you prefer use a little less.
- Serve for breakfast
- Use cherries. Lightly crush or cut a split in them before tossing with the sugar and liqueur. Traditionally kirsch is used with cherries.
- The batter should be golden and just set with a slight wobble in the middle.
- Traditionally Clafoutis is cooked in a ceramic dish. You could bake in a cast iron dish which will give a crisper crust to the outside.
More Berry Recipes Made Easy
I’m linking this post up to