Name: Berry clafoutis
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Cuisine: Bake
Ingredients: 50 g flour cake; 50 g castor sugar; 1 salt; 3 eggs beaten; 1 cup milk full cream; 1 oil; 2 kirsch or rum; 125 g raspberries; 125 g blueberries

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Ingredients (9)

50 g	flour — cake
50 g	castor sugar
1	salt
3	eggs — beaten
1 cup	milk — full cream
1	oil
2	kirsch — or rum
125 g	raspberries
125 g	blueberries

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Method:

Preheat the oven to 180 °C.

Sift the flour into a bowl. Stir in the salt and castor sugar. Make a well in the center.
Whisk the eggs, milk, oil and Kirsch together and add the the dry ingredients whisking all the while until well combined and no lumps are evident (If you have time, allow to stand for 15 minutes to allow the mixture to settle and dissolve any excess lumps). This is a runny batter, so don’t worry if it looks thin.

Sprinkle the berries into 4 x 12 cm greased oven-proof tart dishes. Pour the batter over the berries and bake for 25 minutes then reduce the heat to 170 °C and bake for a further 10 – 15 minutes or until batter is golden and cooked all the way through and berries are lovely and gooey.
Serve warm with creme fraiche or full fat yoghurt with a light sprinkle of icing sugar or cocoa powder.

Recipe reprinted with permission of Bits of Carey.