Blackberry Clafoutis with Hazelnut Sugar

Blackberry Clafoutis with Hazelnut Sugar Recipe

Ingredients

500g blackberries

10g unsalted butter and 1 tbsp caster sugar (for the mould)

For the batter

125g plain flour

3 large free range eggs

20g melted unsalted butter

80g caster sugar

300ml milk

75g double cream

(optional: a few drops of vanilla essence)

For the hazelnut sugar

50g chopped roasted hazelnuts

20g caster sugar

1. Butter a tart mould (20 to 25cm diameter). Sprinkle with a tablespoon of caster sugar, coat the dish evenly and tap the excess out. Place it in the fridge while you are making the batter.

2. Preheat your oven to 200ºC (180ºC fan).

Put the eggs and the sugar in a large bowl and mix them well together with a whisk. Add in the flour and continue whisking delicately.

In a small pan, bring the milk to the boil. Then, pour it over the batter while whisking continuously. (I usually place a wet tea towel, rolled in a crown, under the bowl as it helps using both hands for pouring and whisking at the same time.)

Add the butter and cream (and the vanilla essence if you feel like adding it). Mix well until your batter is nice and smooth.

Spread the blackberries on the bottom of the tart mould. Pour the batter over the fruits.

While the clafoutis is baking, make the hazelnut sugar.

Pound the chopped hazelnuts using a pestle and mortar until you get a fine crumb. Mix in with the sugar and set aside.

3. Leave the clafoutis in the oven for 35 to 40 minutes. When putting a skewer or a sharp knife blade through it, it should come out clean if the clafoutis is properly cooked. The top should be golden to dark brown.

Remove your cake and leave to cool down a bit.

When it is lukewarm, sprinkle the hazelnut sugar on top. It is ready to eat!

Most people will eat with a scoop of vanilla ice cream or a bit of whipped cream. I personally prefer it on its own.

Bon appétit!