- 85g flaked almond, lightly toasted
- 25g plain flour
- good pinch sea salt
- 140g golden caster sugar
- 3 large free range egg
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 4 large free range egg yolk
- 375ml double cream
- 375g blueberry (3 punnets)
Blueberries are one of the few edibles native to North America and credited with being…
- a little softened butter, for buttering dishes
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- sifted icing sugar, to dust
Grind the almonds to a very fine powder in a small food processor then blend in the flour and salt. Add the sugar, whole eggs, yolks and cream. Whizz until creamy smooth. (If you’re making ahead, tip the batter into a jug at this point and store in the fridge for up to 24 hours.)
When ready to cook, preheat the oven to 200C/gas 6/fan 180C. Butter eight 10cm gratin dishes. Scatter the blueberries in the bottom.
Give the batter a good stir, pour into the dishes and bake for about 18-20 minutes, or until risen and lightly firm. Dust with icing sugar and serve warm.
In two large dishes
If you prefer, you can make the clafoutis in two 20cm gratin dishes (or shallow flan dishes). Bake them at 190C/gas 5/fan 170C, for about 25-30 minutes.