Mulberry Clafoutis

Name: Mulberry Clafoutis
Yield: Serves 6
Cuisine: British
Ingredients: 340 ml whole milk; ½ tsp vanilla extract; 1 tbsp crème de mûre, cassis or Chambord (optional); 70 g plain flour, plus a little more for dusting; ¼ tsp salt; 15 g unsalted butter, chilled and cut into small pieces, plus a little more for greasing; 1 tbsp icing sugar, for dusting; 2 eggs; 40 g caster sugar; 300 g mulberries

Preparation info

Serves
6

Difficulty
Easy

Appears in

A Taste of the Unexpected

By Mark Diacono

Published 2010

About

The secret to a perfect, light clafoutis that’s creamy in the middle and crisp on the top is using as little flour as possible, a light touch when whisking the batter and a blisteringly hot oven. This recipe is also excellent with apricots, peaches and nectarines cut into slices, pieces of roasted rhubarb or mignonette strawberries.

Ingredients

70 g plain flour, plus a little more for dusting
¼ tsp

Europe
United Kingdom
Dessert
Vegetarian

Method

Preheat the oven to 220°C/Gas 7. Butter a gratin or baking dish (about 28cm x 20cm) and dust it lightly with flour.

Sieve the flour and salt into a bowl and whisk in half the milk, the vanilla and liqueur, if using, until you have a smooth batter. Add the eggs one at a time, wh