Blackberry clafoutis…


When it comes to late summer seasonal fruit, blackberries are the jewels in the crown that shine bright. And there has been an abundance readily available surrounding our house, which we’ve picking daily on our walks over the last few days. Although needless to say, more have made it into Otto’s tummy before reaching the Tupperware box.

However, with our first haul my mini sous chef and I made one of my favourite summer desserts, clafoutis. Super easy and a super delicious pudding to round off dinner at the weekend, or for breakfast the day after! And you’ve guessed it, another great recipe to try with the kids. Give it a whirl, before the blackberries vanish.


1. Begin by preheating the oven to 180C and lightly grease a baking dish with butter.

2. Place four eggs, 75g of caster sugar, 300ml of double cream and 1tsp. of mixed spice into a bowl and whisk all the ingredients together until frothy.

3. Sift 35g of plain flour into the mixture and whisk until smooth.

4. Place 500g of blackberries into the baking dish, pour over the egg mixture and bake for 60 minutes or until set and golden. Serve with Greek yoghurt.

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