01/03/2013 § Leave a comment
So I had an idea in my head to make a post about a cherry clafoutis today. Me and my girlfriend both agreed that we wanted it for a late lunch, so off I popped to the shops to get my cherries.
But as I got to the fruit section I was greeted by a ‘sold out’ sign right where the cherries should have been. Sighing to myself I wondered what I could use instead, rhubarb would surely fall apart, strawberries would collapse, but blueberries would work…right?! After picking up a couple of packs of blueberries I headed home to get going with this new recipe I was praying would work.
After marinating my blueberries in a little sugar and lemon juice, i got started on the batter. All going to plan so far! After mixing everything together and popping it in the oven, I began the long wait to see if it would actually work, AND SURE AS HELL IT DID! It was the nicest thing I had ever eaten desert wise. Imagine the most moist sponge cake filled with fresh hot berries, and this is pretty much what you get. I just had to share this because it was simply beautiful. Here is what you need!
For marinating the blueberries
- 400g blueberries
- 15g sugar
- half the juice of a lemon
For lining the flan dish
- 15g melted butter
- 45g caster sugar
For the batter mixture
- 100g plain flour
- 3 whole eggs
- 1 egg yolk
- 90g caster sugar
- pinch of salt
- teaspoon of vanilla paste
- 160ml milk
- 160ml single cream
- 70g unsalted butter
- zest of 1 lemon
- First things first, marinate the blueberries with the sugar and lemon juice in a large bowl for around 1-2 hours, just until the sugar goes clear and the juices are starting to run.
- After the berries have marinated turn the oven to 180c and butter your flan dish and sprinkle in the sugar and coat thoroughly. This creates a beautiful crust after it has been cooked. Leave to one side.
- In a large mixing bowl, add the flour and make a well in the centre. In a separate bowl mix together the eggs, egg yolk, sugar, vanilla paste, salt and lemon zest until smooth, then add it to the flour and whisk together until you have a smooth batter.
- Melt the remaining butter in a small saucepan until its light brown in colour and starts to smell slightly nutty. Remove from the heat and set aside.
- Add the cream to the egg and flour mixture and whisk in, then add the milk and whisk in, then finish with the melted butter.
- Pour the blueberries into the flan dish and make sure they are evenly spread out. Pour over the batter carefully, trying not to disturb the blueberries, leave about 1 cm from the top to allow some rise.
- Put it in the middle shelf of your oven over a baking tray (incase the juices overflow during cooking, they shouldn’t but just incase) and cook for 30-35 minutes, just until the centre is cooked. A toothpick should come out clean when place in the centre. The sides should be lightly browned and the blueberries should be slightly burst and blistered. Allow to cool for 5 minutes and serve with single cream.
There you have it, I will admit to finishing the whole thing in 1 day. I’m not ashamed, it’s too good to leave for later! If you somehow manage to keep some leftover, it can be reheated in the oven for a few minutes until lukewarm and will keep for just over a day. Tell me what you think, I do hope you make this, as it is incredible!