Berry and almond clafoutis
The clafoutis turns the pancake on its head. Normally we make an ordinary pancake then fill it with fruit, a squeeze of lemon perhaps or a scattering of blueberries. It's French, the name makes it sound complicated and Terry Durack may not be a fan of the dish in restaurants, but it's probably the simplest fancy dessert you can make at home.
Ingredients
½ cup castor sugar
2 tbsp butter, chopped
1 punnet blueberries
1 cup frozen raspberries
1 cup milk
2 large eggs
¼ cup ground almonds
2 tbsp plain flour
Method
Preheat oven to 200C and butter four shallow, one-cup-capacity ovenproof dishes. Divide blueberries and raspberries between the dishes. In a bowl, whisk the milk and eggs together until well combined, then whisk in almonds, flour and 1/3 cup of the sugar.
Pour the batter over the berries, then dot with butter and sprinkle with remaining sugar. Place in the oven and bake for 30 minutes, until puffed and golden but still a little creamy.
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