[food] Clafoutis/flaugnarde

[kaberett]

On Sunday I conned Adam into going blackberry picking with me (it's a bit more complicated than that, but the short version is he hadn't realised how much more tedious and unpleasant it is to pick wild blackberries than it is to pick pick-your-own strawberries), so we've got a large tub of blackberries that I'm gradually turning into beverages/desserts/etc. We also had the end of a pound-a-bowl bag of blueberries from the market, and I have been meaning to try clafoutis for years, so! Lightly adapted from River Cottage.

Ingredients
~400g fruit
half a lemon, zested and juiced (or more if you like Aggressive Lemon)
75g flour (in principle plain, in practice I used self-raising because we were out of plain and It Was Fine, surprise)
100g caster sugar
3 eggs
250ml milk

Method
Preheat oven to 180°C/160°C fan/gas mark 4.

Lightly grease a baking dish (25cm round recommended). Spread fruit/lemon juice/lemon zest evenly across the bottom.

In a mixing bowl, combine flour and sugar. Make a well, then gradually whisk in eggs followed by milk. Pour batter into dish, over fruit. Bake for ~40 minutes.

Comments

[vass]

That sounds wonderful.

[kaberett]

The assembled company were In Favour so it's going into the dessert rotation. :-)

Other experiments this week: plum-pear cobbler, with orange essence + ground almond in the cobbler portion. That was also a yes.

[judiff]

Oooo that sounds (reads) good. I always like thought that clafoutis was mega-complicated but that seems very doable

[kaberett]

Yes! I'd been avoiding it for years because Scary and Complicated but apparently... not so much. :D

[wohali]

I grew up picking blackberries in the roadsides west of New Orleans. You'd just pull over off the highway and walk into the side of the road for about 5 metres, and you'd be in the middle of a huge natural blackberry patch. We picked every year, as much as we could carry, until one year my mom ran into a cottonmouth snake and freaked out. We never went back, and by now, those brambles are long gone to development. It's a fantastic memory, and thank you for helping me to remember it :)

Oh, and our favourite thing to do with them was just eat them fresh, with a little canned evapourated (sweetened) milk poured over them, and maybe a sprinkle of white sugar as well, if they were a bit too unripe/sour.

I need to learn where wild blackberries are in this part of the world.