Blueberry clafoutis

Method

1. Set the oven to 190C/gas 5. Butter a shallow ovenproof dish and scatter the blueberries over the bottom.

2. Make the batter. Sieve the flour and salt into a bowl in to a bowl and stir in the caster sugar. Make a well in the centre of the flour and pour in the eggs, mixing well. Add the milk, a little at a time, until you have a smooth batter. Pour this over the blueberries.

3. Pour 3 tablespoons of kirsch over the top of the batter (or brandy if you do not have kirsch) and sprinkle the flaked almonds over the top. Bake for 40-45 minutes, until the Clafoutis has puffed up and is golden brown.

4. Dust with icing sugar and serve immediately.

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Ingredients

500g blueberries or red cherries
60g plain flour
pinch of Salt
85g caster sugar
4 Eggs, beaten
1 pint full cream milk
3 tbsp kirsch
30g flaked almonds
icing sugar

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