Bramble Clafoutis Recipe

• sunday times cook book
• 40 gm plain flour sifted
• 40 gm grnd almonds
• 3 lrg Large eggs
• 75 gm caster sugar
• 25 gm butter melted
• 150 x mI double cream
• 2 Tbsp. lowfat milk
• 1 Tbsp. kirsch (or possibly gin)
• 400 gm brambles (blackberries)

1. Process all the ingredients except the brambles in a food processor (or possibly whisk thoroughly with a balloon whisk) till smooth.
2. Strain if there are any lumps.
3. Butter a 22cm gratin dish or possibly shallow ovenproof dish.
4. Place the dish in an oven preheated to 200C/400F/Gas Mark 6 for a couple of min till very warm.
5. Imrnediately pour in half the batter then scatter the brambles on top and pour over the remaining batter.
6. Bake at once for about 30 niinutes till puffy and golden.
7. Leave for at least 20 min before serving.
8. Based on the wonderful French batter pudding this recipe is njade with brambles (blackberries) instead of the classic cherries.
9. Eat it either hot or possibly at room temperature.
10. Serves 4

sunday times, flour, almonds, eggs, sugar, butter, cream, milk, brambles

Taken from cookeatshare.com/recipes/bramble-clafoutis-90899 (may not work)