Puffed pancake with mascarpone & berries

“This is a version of the French dessert, clafoutis, and it has to be served as soon as it is ready, with a quick dusting of icing sugar and some berries”

INGREDIENTS FOR THE BERRIES

100g raspberries 100g blackberries

FOR THE MASCARPONE

100g mascarpone

½ medium orange, juice and zest

2 tbsps icing sugar

1 tbsp rapeseed oil 80g plain flour

2 tsps sugar (optional) 70ml milk

2 large eggs

1 tsp vanilla extract 1½ tbsps rapeseed oil

FOR THE PANCAKES

Icing sugar, to dust Pureed berries, to serve

METHOD

1

Prepare the berries and mascarpone before you cook the pancake. Mix the berries together and purée half until smooth. Set aside. Whisk together mascarpone, orange and icing sugar until smooth and set aside, ready to serve. 2 Preheat the oven to 210°C/ fan 190°C/gas 7. Brush a non-stick 20cm shallow ovenproof dish or oven-proof frying pan with the rapeseed oil on the base. 3 Place the flour and sugar into a bowl. Whisk together the milk, eggs, vanilla extra and rapeseed oil together well. Pour the mixture into the flour and stir well. There may be a few small lumps but that is ok. 4

Pour into the frying pan and place in the preheated oven to bake for about 16 to 18 minutes until puffed and set. Keep an eye on it. Take it out of the oven, spoon over the puréed berries and dust with icing sugar. Serve immediately, sliced with mascarpone.