Blackberry and Bay Clafoutis

Course: Dessert Skill level: easy Makes: 4

400 g (14 oz) Driscoll’s Sweet Blackberries

3 tbs crème de mûre

2 tsp caster sugar

250 ml (9 fl oz) whole milk 100 g (3½ oz) caster sugar 4 bay leaves

2 tbs demerara sugar 100 g (3½ oz) white flour Pinch of salt

2 eggs, beaten

50 g (1¾ oz) butter, melted

To Serve: crème fraîche.

Place the blackberries in a bowl with the crème de mûre and the two teaspoons of caster sugar. Macerate while you infuse the milk.

Place the milk, half the caster sugar and the bay leaves in a pan over a medium heat and bring to the boil, stirring until the sugar has dissolved. Boil for about two

minutes, stirring, and then turn the heat off. Leave to infuse for at least an hour, then remove bay leaves.

Pre-heat the oven to 180 deg. C., 350 deg. F., Gas Mark 4 and grease a baking dish just wide enough to hold the blackberries in one layer. Scatter over the demerara sugar and rotate to distribute the sugar evenly across the dish.

4. Sift the flour into a bowl with the salt and the rest of the caster sugar. Add in the eggs, beating until smooth, then mix in the melted butter. Gradually add the milk, whisking until you have no lumps, straining through a sieve if you’re not happy there are no lumps. Put the blackberries in the dish and gently pour over the batter. Bake for 30 minutes, until golden and just set but still wobbly. Leave to settle for 10 to 15 minutes then serve warm.

Crème de mûre is a blackberry liqueur which is available online and from many wine merchants and delicatessens.