Blueberry Clafoutis Recipe from River Cottage

I was watching Hugh from River Cottage cook this delicious Blueberry Clafoutis and thought yes I have to make it! I love watching the program because it is so homey and I love Hugh's voice, I find it soooo soothing. He made this look so easy to make and easy is my specialty so I gave it a go.

The first thing I did was to buy a quiche dish which was extremely difficult to find because a 25cm dish was what I needed yet I couldn't find the size. I ended up heading to David Jones and found a white ceramic one from Maxwell & Williams but on the box it said 28cm.

I had a ruler with me, because I was getting desperate at this stage and needed the dish this day as I was making the Blueberry Clafoutis for the following day so double checked the measurements. Well it turned out it was actually 25cm inside and measuring from edge to edge was a little over 26cm which was very misleading.

Anyway I was ecstatic so snapped it up and off I went to get cooking.

I have changed the recipe a little by substituting the full cream milk with a lovely thick and creamy soy milk from So Good. The flavour was not compromised as it was wolfed down by everyone at the picnic and was told by one that I was welcome to come on many more picnics is if I was going to bake like that! High praise indeed.

What is clafouti? You maybe be wondering what this dish is. Well it is from the Limousin region of France and is a baked custardy treat filled with a fruit of your choice. In this instance it is blueberries but more traditional is either cherries or plums but you can use anything you like.
 
So without further ado I give you:


Blueberry Calfoutis Recipe from River Cottage

Preparation Time
15-20 minutes

Cook Time
35-40 minutes

Servings
8

Ingredients
400g blueberries
Zest and juice ½ lemon
1 tsp honey
75g self raising flour
100g caster sugar
3 large eggs, beaten
1 cup soy milk

Method
Preheat the oven to 180ºC. Lightly butter a 25cm quiche dish with a milk free margarine then tip blueberries into the base. Scatter lemon zest, juice and drizzle honey over the berries.

Whisk the flour and caster sugar together then form a well in the centre of the mixture and add the eggs.

Gradually draw the the flour into the eggs from the outside of the well, mixing well. Then beat the soy milk in a little bit at a time to form a smooth batter.

Pour the batter over the blueberries and bake for 35-40 minutes until golden and puffed up.

Serve clafouti warm or cool and dusted with icing sugar if you choose.