INGREDIENTS(Serves 2 - 4)
Clafoutis is one of those wonderfully versatile, yet thoroughly rewarding dishes that can be adapted as the seasons change and new seasonal berries and fruit come into their prime. At this time of year, blackberries offer a wonderful addition to the delicate batter and create an end result that is both vibrant in colour and bursting with flavour.
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Preheat the oven to 180°C. Grease four 9cm ramekins (or 2 slightly larger skillets should you have them). Sprinkle and coat the bottom and edges of each with half the demerara and set aside.
Melt the 20g butter in a pan, then continue to heat gently until it starts to turn golden.
Sift the flour into a bowl and add the salt, lemon zest and sugar and stir to combine. Add the eggs, milk and melted butter and whisk together until you get a smooth batter.
Divide the blackberries between the moulds and pour the batter evenly over each. Place in the oven to cook for 15 minutes or until set, but with a slight wobble.
Sprinkle the remaining demerara sugar over the top and serve warm with organic double cream.
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