Nadiya Hussain's Blueberry Clafoutis
I love nothing more than a dessert that is quick and easy to make – especially the kind that can be prepared beforehand and then baked when you are ready to eat it. This clafoutis is best eaten fresh, but you can make the batter up to 24 hours in advance and refrigerate until ready to use. Serving up a pudding straight from the oven makes you look like domestic goddess, and is a surefire crowd-pleaser. The steps for putting this together are so simple, and the mixture of vanilla and blueberries is delicious. It’s best served warm, but don’t be too eager and scorch your mouth. I speak from experience. Leave it to cool just slightly, and serve it with pouring cream.
|160g||unsalted butter, melted and cooled|
|1||vanilla pod, split lengthways, or 1 tsp vanilla bean paste|
|1 tbsp||granulated sugar, for sprinkling|
You will need: a baking dish, approximately 25cm in diameter and 4cm deep.
Preheat the oven to 200°C/fan 180°C.
Lightly beat the eggs in a mixing bowl with a whisk, then lightly beat in the flour. Whisk in the cooled melted butter, then gradually whisk in the milk, then the sugar. Finally, whisk in the vanilla seeds (scraped from the pods) or the vanilla paste.
Use the 40g butter to generously line the inside of a baking dish, approximately 25cm in diameter and 4cm deep. Put all the blueberries in the base of the greased dish, and and pour over the batter.
Bake for 10 minutes, then lower the temperature to 180°C/fan 160°C. Bake for a further 10 minutes and check to see if the clafoutis is cooked by inserting a skewer in the centre and seeing if it comes out clean. If not, continue to bake and check at 5-minute intervals.
Remove from the oven and allow to cool for 10 minutes before serving. The clafoutis will sink very slightly as it cools; if you want to serve it before it sinks make sure you make people aware that it is very hot.
Sprinkle the top with granulated sugar before serving.