Wild Blackberry Clafoutis – Recipes

I just can’t find enough ways to enjoy one of the most plentiful and superbly flavoured berries. Wild Blackberries unlike their farmed cousins have a tartness that pairs beautifully with the sweet. This blackberry recipe makes for about 8 dessert portions, it should be served warm with a generous scoop of Vanilla ice cream.

Wild Blackberry Clafoutis


800g of Wild Blackberries
8 Organic Free Range eggs
150g Caster Sugar
150g Honey
150g of Plain Flour
200g Butter
Small pinch of Maldon Salt
½ Tsp Baking Powder
Some additional caster sugar for dusting

Pre heat the oven to 200 degrees, you’ll need a square baking dish about 30cm x 30cm.

So simple! So easy, so delicious. The name hints at an extremely hard to create dessert that you can imagine patissieres crafting over in order to make it. The reality is that you stick it in a bowl, stir it up and cook.

In a large mixing bowl crack the eggs and beat. Then stir in the sugar, salt, flour and softened butter mixing well and making sure that all of the ingredients are well combined. When you are sure of this add the baking powder and make sure that this is also well combined.

Grease a baking tin with some extra butter, be generous the last thing you want to happen is for the Clafoutis to stick! Now pour your Clafoutis mix into the well greased dish. Now take your Wild Blackberry and distribute them evenly over the cake mix making sure that some are completely submerged, some part submerged and some floating on the surface.

Bake in the oven for 30 minutes until you have a light just crispy top and the sponge is set. When cooked allow to cool slightly and then lightly dust with a little extra caster sugar, slice and serve. So easy, and a great way to eat the humble Blackberry!

Wild Food Recipes

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