BLUEBERRY AND BUCKWHEAT CLAFOUTIS

INGREDIENTS:

500g blueberries; zest of one orange; 5g ground ginger;

25g caster sugar;

100g butter; 25g butter, melted; 2 eggs, beaten; 270 whole milk; 25g strong flour; 25g buckwheat; 50g caster sugar; 2g salt

METHOD:

1. Toss blueberries with orange zest, ginger, sugar. Set aside in a warm place.

2. Mix flours, sugar and salt. Mix melted butter, milk and eggs. Whisk the dry ingredients into the wet ingredients to form a smooth batter. Leave for two hours. 3. Heat oven to 210°C. In a large cast iron pan melt the butter over a high heat until sizzling. 4. Pour in the berries, and allow them to sauté for 20 seconds. Then pour in the batter. Transfer to the oven for 15 minutes. Then open the door to remove some of the intense heat, and drop temperature down to 160°C, for a further 15 minutes, closing the door again. Remove from the oven, top with a further 100g of fresh blueberries and sift with icing sugar.