BLUEBERRY CLAFOUTIS

SERVES 6 PREP 10 MINS COOK 45 MINS

• 125g punnet blueberries • 300ml tub light thickened

cream

• 3 free-range eggs

• ½ cup caster sugar

• ¼ cup plain flour

1 Lightly oil a 23cm round ovenproof pie dish (4½-cup capacity).

2 Scatter blueberries over base of dish. Whisk cream with eggs, sugar and flour in a large jug until smooth. Pour over blueberries.

3 Cook in a moderate oven (180°C) for about 40 to 45 minutes, or until golden and just firm in the centre.

4 Serve dusted with sifted icing sugar (optional).