Hello! I’m Bébhinn (@vivelebeeve), friend of our lovely Katia, and I’d like to share my (stolen) Blueberry Clafoutis
I’m becoming a bit of an amateur cook lately, in the truest sense of amateurship. So Kat has asked
me to share one of my more recent attempts which fits into the French-Irish vein. And what’s more
Irish than a big old baked dish of fruity sugary pie? A French clafoutis, that’s what.
I found this in one of those “100 one-pot recipes for simpletons” books, and I therefore just about
managed it. It works out at about €2 a portion, but is so comforting and delicious that it can work as
well as an impressive dinner party dessert as it does as a shovel-it-all-in-your-face-in-front-of-Corrie
comfort food. I think that’s because the spongy part is so light and fluffy while the blueberries are so
plentiful and rich. Ok, I’m gonna stop drooling now describing it and actually give you the recipe.
2 tbsp butter (plus some extra for greasing the dish)
125g caster sugar
60g (sifted) plain flour
250ml single cream
400g blueberries – (Lidl do the cheapest blueberries and because they’re being cooked they don’t
have to be the ripest)
Preheat the oven to 180c.
Grease a one litre ovenproof dish with butter.
Put the remaining butter in a bowl with the sugar and whisk together until fluffy.
Add the eggs and beat together well.
Mix in the flour, then gradually stir in the cream followed by the cinnamon. Continue to stir until
smooth. It should have a pancake batter like consistency at this point.
Spread out the blueberries at the bottom of the dish, then pour over the batter. At this point it
should look like so:
Now, try to move on from being awestruck by my photography skills and get back to the recipe.
Place in the oven and bake until golden and puffed. The original recipe says 30 mins but for me it
took at least 45 mins. So check after 30 but if it’s still wobbling give it another 10 mins and keep
checking in from there. And hopefully it eventually comes out looking like so:
You can dust with icing sugar or serve with cream or custard, but I prefer it just as it. It can be a tad sloppy otherwise. So I hope some of you try it, it really is yummy and moreish, but the best part is that it’s cheap and easy, and you can mess around with all sorts of fruits once you have the basic recipe down. Bon appetite!