Another gem from my collection of cuttings, this pudding is an excellent answer to the question of what to do with blackberries, when you’ve finished making bramble jam and eaten enough blackberry and apple crumble (if that is possible). The recipe is from Valerie Wong’s Twinnydip blog, and was included in Felicity Cloake‘s Readers’ Recipes Swap column in the Guardian back in September 2013.
This version of clafoutis uses cream and ground almonds to make the batter a little richer than the everyday original from the Limousin. The light, tender custardy top sets off the dark, juicy blackberries perfectly. I cut the amount of sugar in the batter a little – feel free to add another 10g if you have a sweet tooth or very tart brambles.
The recipe starts by soaking the brambles in water with a little icing sugar in. I’m not sure why one does this, but am loath to leave it out, given that the result was so satisfactory. Does anyone know what difference it makes?
These quantities serve two generously and were a perfect fit for my 20 x 15cm enamel pie dish. It is best eaten warm, perhaps with a little extra cream (twinnydip suggest ice cream, but I didn’t fancy that).
- 125g blackberries
- 1 rounded tsp icing sugar
- 25g ground almonds
- 15g plain flour
- 40g caster sugar
- 1/4 tsp vanilla extract
- 1 egg
- 1 egg yolk
- 120ml double cream
Heat the oven to 180 C/165 C Fan/gas mark 4. Soak the blackberries in cold water with the icing sugar for 10 minutes, then drain. Grease your pie dish and put the blackberries into it in a single layer.
Mix all the other ingredients together until smooth and pour over the blackberries. Bake for 20-25 minutes until puffy and golden. Allow to cool a little before serving.