From the Pantry: Greengage and Blackberry Clafoutis

This year the greengage trees have been especially generous and both of ours are heavy with fruit, branches almost bowing under the weight. Their soft, golden-green flesh is as sweet as honey, and there’s nothing quite like picking them straight from the garden, still warm from the sun.

With such an abundance to hand, it feels only right that this month’s seasonal recipe should celebrate them. So here we have a delicious sweet summer pudding for the table – Greengage and Blackberry clafoutis.

Clafoutis is a rustic, crustless French dessert from the Limousin region made by baking fruit in a thick, sweet, custard-like batter, similar to a flan or thick pancake Traditionally, it’s made with black cherries, though other stone fruits like plums or peaches are also used as we have done here.  It’s served warm, often dusted with powdered sugar, and can be enjoyed as a dessert, or sometimes even for breakfast or brunch.

Ingredients

500g Greengages, halved and stones removed
Handful of blackberries
4 eggs
100g sugar
1/4 tsp salt
Vanilla extract
50g butter
125ml double cream
250ml milk
1 tbsp corn starch
110g flour

Serves 6-8

Method

Brown the butter over a medium heat until it becomes a rich brown colour and smells like caramel. Leave to cool.

Whisk eggs, sugar, and salt together and then add the corn starch and mix in until fully incorporated. Whisk in the butter and vanilla extract.

Whisk in the flour until just combined and then whisk in the milk and cream.

Cover in cling film and set aside for half an hour. Meanwhile, preheat the over to 200°c.

Grease a baking dish or tray with butter and sprinkle with sugar. Pour in enough of the batter to cover the base of the dish with a 1cm thick layer. Bake for 10 minutes to set.

Arrange the greengages and blackberries on top of the set layer of batter and then pour the remaining batter on top.

Bake for around 30mins until it is golden on top and still jiggly in the middle.

Leave to cool for 15mins.

Duster with icing sugar and serve with clotted cream of crème fraîche.

We’d love for you to give this recipe a try and if you do, let us know how it turns out! Share your photos, tag us on instagram @Bakerandbakerinteriors