THIS RECIPE IS FROM CRUMB: THE BAKING BOOK by RUBY TANDOH
This is actually a batter — similar to a pancake mix — but enriched with plenty of sugar and butter and baked to a slight wobble, it feels more like a thick custard. It’s usually made with cherries but the floral fruitiness of blueberries works very well.
30g butter, melted
90g caster sugar
2 large eggs
40g plain flour
¼ teaspoon salt
Zest of 1 lemon
½ teaspoon vanilla extract
150ml single cream
400g blueberries, frozen or fresh
30g icing sugar, to dust
23–25cm pie dish or deep tin
1 Preheat the oven to 180°C/fan 160°C/gas mark 4. Use a little of the melted butter to grease the dish or tin. Sprinkle roughly a tablespoon of the caster sugar around the greased dish to coat.
2 Whisk the eggs with the remaining caster sugar then stir in the flour, salt, lemon zest and vanilla extract. Slowly add the milk, cream and the rest of the melted butter.
3 Arrange the blueberries in the bottom of the greased and sugared pie dish then slowly pour the batter over. (If using frozen blueberries, use straight from the freezer otherwise they’ll dye the batter an unappetising shade of grey.) Bake for 30–40 minutes, or until just set. If you’ve used frozen blueberries, it may take a little longer. There should still be a bit of a wobble in the centre. The clafoutis will have risen, and turned a golden brown in parts, and the blueberries will have burst their papery skins and melted down to pockets of fragrant blueberry juice. Let cool until just warm, dust liberally with icing sugar and tuck in.