Written by Lydia in Puddings

I have found a good secret spot near our house where I can cycle and go blackberry picking.  Since then, I have been adding them into my porridge in the morning and putting them in desserts like to top the meringues I made at a recent family barbecue.  For my next blackberry recipe, I wanted to make this French classic dessert but with a little twist.  The basic clafoutis recipe is taken from Rachel Khoo’s Little Paris Kitchen.  The smell of the hazelnuts is like a biscuity autumn day.


Serves 6

4 eggs
150g sugar
50g ground roasted hazelnuts (I bought chopped and then just blitz them to a crumb in a food processor)
2 tbsp plain flour
100g creme fraiche
100ml milk
350g blackberries


  1. Preheat the oven to 180C and butter and flour a 19 x 10cm baking dish or tin.
  2. Whisk the eggs with the sugar until pale yellow and thick.  Fold in the ground hazelnuts and flour and then stir in the creme fraiche and milk.
  3. Scatter the blackberries in the prepared dish, spreading them out evenly.  Pour the batter over the blackberries and bake for 30-40 minutes or  until golden brown and set.
  4. Serve warm or cold with a dollop of creme fraiche.


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