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Blackberry Clafoutis

14oz. Caster Sugar
10oz. Flour
1 tsp. Baking Powder
8oz. Melted Butter (Unsalted preferably)
1 tbs. Kirsch or Brandy
1 lb. Blackberries
4 EggsMix together the sugar, flour and baking powder in a bowl.
Make a well in the centre.
Break the eggs into the well and beat them with a whisk gradually incorporating the dry ingredients.
As the mixture thickens add the melted butter and the Kirsch.
Pour this mixture into a tart tin or quiche tin (not one with a removable base).
Push the blalkberries one by one into the batter.
Bake this at 150C, 300F, Gas 4 for 35 to 40 mts.
This must be served from the tin either hot from the oven or at room temperature with some whipped cream.



April 14, 2006 09:11 PM | 0 Comments
  Martin Dwyer
Consultant Chef