Clafoutis

This is a french custard pie, generally made with Cherries. I have adapted the original recipe to use a punnet of Blueberries I had in the fridge. I also substituted cream with whole milk, so I suppose that makes this dishy dessert a little less sinful!

Ingredients:

Blueberries - 1 punnet or 300 gms
Eggs - 3
Whole Milk - 1 cup
Self raising flour - 1/2 cup
Sugar - 1/2 cup + 1 tbsp
Vanilla Essence - 1 tsp
Butter - 1 tsp
Icing sugar for dusting (optional)

Method:

Heat oven to 180 degrees C.

In a mixer, add all ingredients except blueberries and the icing sugar and 1 tbsp sugar. Blitz well to form a smooth batter.

Butter a oven proof 9 inch pie dish, add half the blueberries and sprinkle 1 tbsp of sugar over the berries. Pour half the batter over the berries and bake for 10 minutes.

After ten minutes, sprinkle the other half of the berries and pour the leftover batter.

Bake for another 15-20 minutes, until the Clafoutis is puffed up and a little brown on the surface.

You can serve this warm on its own or with icing sugar dusted when cooled. This sits well for a day in fridge and tastes great cold as a thick set custard slice jammed with fruit.