© J Sainsbury plc 2020
Blackberry clafoutis
This impressive yet deceptively easy batter pudding makes the most of autumnal fruit
-
Ready in 55 minutes
-
Cooking time 40 minutes
-
Prep time 15 minutes
-
Serves 4
Ingredients
- 10g unsalted butter
- 40g plain flour
- 30g caster sugar
- 2 free-range eggs
- 200ml semi-skimmed milk
- ½ tbsp sunflower oil
- 225g blackberries
- 1 tbsp icing sugar, for dusting
Method
-
1
Preheat the oven to 180ºC/fan 160ºC/gas mark 4. Grease a shallow, 1-litre ovenproof tart or flan dish with the butter.
-
2
Sift the flour and sugar into a bowl. Whisk in the eggs one at a time. Slowly add the milk to create a smooth batter. Stir in the sunflower oil and mix well.
-
3
Put the blackberries in the base of the dish, then pour over the batter. Bake in the centre of the oven for 35-40 minutes until golden on top and a skewer comes out clean. Dust with the icing sugar to serve.
