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.
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
- Preheat the oven to 180C and butter and flour a 19 x 10cm baking dish or tin.
- 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.
- 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.
- Serve warm or cold with a dollop of creme fraiche.