Blueberry brunch clafoutis

I’ve used blueberries instead of the traditional cherries, which have a very short season – plus you don’t have the hassle of stoning blueberries! Adding candied bacon is a spin on the American brunch pancakes, but you can serve without as a dessert if you prefer.

SERVES 6 PREP 20 mins COOK 30 mins MORE EFFORT

70ml maple syrup, plus extra to serve 125ml red wine

250g blueberries

2 eggs, plus 4 egg yolks

100g golden caster sugar 250ml double cream

50ml kirsch

50g plain flour

6 rashers streaky dry-cure bacon 11/ tbsp icing sugar

2 crème fraîche, to serve (optional)

1 In a saucepan, bring the maple syrup and wine to the boil. Put the blueberries in a large bowl, pour the mix over and leave to cool. In another large bowl, whisk the eggs, yolks and sugar together, then whisk in the cream and kirsch, followed by the flour. Leave to stand for a few mins – the mixture should be the consistency of pancake batter.

2 While the batter rests, lay the bacon on a wire rack over a roasting tin and dust with icing sugar. Bake at 180C/160C fan/gas 4 for 25 mins or until crisp. Divide the blueberries and their sauce between six shallow ceramic dishes, then pour over the batter. Cook in the same oven as the bacon for 25 mins until puffed up and slightly golden. Serve with the candied bacon, a drizzle of maple syrup and crème fraîche, if you like. PER SERVING 540 kcals • fat 33g • saturates 17g • carbs 41g • sugars 33g • fibre 1g • protein 11g • salt 1.0g