Hugh Fearnley-Whittingstall's Blueberry Clafoutis

Somebody gave me a lot of blueberries, so I thought I'd try something new, and found this great recipe from Hugh Fearnley-Whittingstall's River Cottage recipes.    Clafoutis is simply a French twist on the English pancake, a kind of sweet toad in the hole, but much, much nicer!    This picture is a fair representation, judging by Hugh's photo of the same dish..... it's a rib-sticking good pudding not noted for its beauty!  

Blueberry Clafoutis

14oz/400g blueberries

zest and juice of half a lemon

1tsp honey

3oz/75g flour

4oz/100g caster sugar

3 large eggs, beaten

8.5fl oz/240ml milk

Preheat oven to 180 deg C and butter a 25cm/10” baking dish.  

Put the blueberries into the base of the dish, add the lemon juice and rind, then the honey (if the honey is sticky or set, microwave it to warm it up quickly).    

Whisk together the flour and caster sugar, then add the eggs, and mix together, finally adding the milk slowly.  The idea is to make a smooth thick batter, so get those lumps out!

Pour the batter over the blueberries and bake for about 35-40 minutes until it is golden and puffy.   Dust with icing sugar and serve hot or cold.  Serves 6.