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Blackberry Clafoutis

Paul uses his blackberry glut in a dish to serve chook whisperer Tabitha. This takes 1.5 hours to cook. 

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  • 15g butter, for greasing

  • 2/3 cup plain flour, plus extra for dusting

  • 3 ½ cups fresh blackberries

  • 1/4 cup brown sugar

  • 1/4 cup caster sugar

  • 2 eggs

  • 2 cups heavy pouring cream

  • Icing sugar, for dusting

  • 2 teaspoons vanilla extract


  • 1.

    Preheat the oven to 200C. Butter and flour an 8-cup capacity shallow baking dish.

  • 2.

    In a medium bowl, combine the flour and sugars. In a small bowl, combine the eggs, 1 cup cream and vanilla extract and whisk well. Make a well in the centre of the flour mixture and pour the cream mixture into the centre using a steady, thin stream. Whisk together to form a smooth batter, then let rest for 20-30 minutes. Stir through 2 tablespoons more cream to loosen batter if needed.

  • 3.

    Meanwhile, whisk the remaining cream to form soft peaks, set aside.

  • 4.

    Pour the batter into the dish, scatter over the blackberries and press some into the batter. Bake for 25-30 minutes, or until golden and risen. Serve immediately, with whipped cream on the side.

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