(aka: a french 'clafoutis' - or to you and me, a custard-y blueberry delight.)
This pudding is perfect for a warm evenings, it is special enough to be a real treat, yet retains the lightness which warm weather tends to invite to cooking. I realise that blueberries are not the most frugal of fruits and this is heavy on the cream, though, as a once-in-a-while treat I'm sure it won't break the bank or your summer slimming regime. What's more, little more than a blender whizz and a trip to the oven is needed to create this very impressive and delicious pudding..
This recipe serves 4-6 generously, and if you can get your hands on cherries rather than blueberries, they would also work very well!
85g Caster sugar
250ml cream (single or double)
225ml milk (whole milk is preferable)
Icing sugar and cream to serve
Grease a large, shallow oven proof dish.
Whizz all of the ingredients APART FROM THE BLUEBERRIES in a blender (or hand held whisk.)
Pour it into the dish and add the blueberries.
Cook in a preheated oven at 200c / gas 6 for about 40mins. You can tell it's done when the batter has risen and the custard has set (ie; no longer runny)
Serve with as much cream as you dare and a cold glass of rose wine.