The photo for this Blackberry and Loquat Clafoutis gives the impression that it is a bit skimpy on the blackberry front but under the lightly browned exterior is a layer of Loquats (whatever the ‘ell they are!) too. One of the simplest of desserts to make – a batter poured over fruit – is Clafoutis. The batter portion of the recipe was scribbled from some web-page backwater ages ago, a link now lost (so sorry if I nicked it from your site) but the combination of blackberries and loquats is my addition. No great plan or flavour combination intended, in fact the Select Foods Whole Loquats in Syrup were disappointingly light in flavour, it is just stuff I had to hand.Print
Clafoutis just happens to be Bron’s theme for this months Hay Hay It’s Donna Day. This is therefore my entry, as Bron asked so nicely for me to join in.
Recipe: Blackberry and Loquat Clafoutis
Blackberry and Loquat Clafoutis
A French classic given an Autumnal makeover by using blackberries
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- 50g ground almonds
- 2 tbsp plain flour
- 100g caster sugar
- 2 eggs
- 2 egg yolks
- 250ml double cream
- punnet of blackberries
- jar of loquats
- Prepare the fruit and place in a dish.
- Mix all ingredients into a smooth batter and pour over the fruit.
- Bake for 40 minutes or so at 190C/17-Fan/G5 until lightly browned, risen and set.
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