The Bbcs Berries And Almond Clafoutis Carrie Sheridan Recipes

Steps:

• Heat oven to 190C/fan 170C/gas 5. Oil or butter a 23cm flan dish or tin (not loose-bottomed) and scatter the berries over the base.
• Whizz all the batter ingredients in a blender until smooth, pour it over the fruits and bake for 20-25 mins until risen and golden brown. Serve warm.

Steps:

• Preheat the oven to 375 degrees F. Butter a 9 1/2-inch pie dish and evenly sprinkle with the 2 tablespoons sugar.
• Put the cherries in the prepared pie dish, spreading out evenly.
• Add the eggs, almond extract, pinch salt, remaining 1/3 cup sugar and the almond milk to a medium bowl and whisk until combined. Sift the flour into the egg mixture and whisk until smooth. Pour the egg mixture over the cherries. Carefully place the pie dish into the oven and bake until set and a cake tester inserted into the center comes out clean, 30 to 35 minutes. Cool to room temperature, if you can wait that long! Then lightly dust with confectioners' sugar and scatter the blanched almonds, if desired, and serve.

Steps:

• Preheat oven to 350 degrees.
• butter 4 shallow 1-cup ovenproof dishes or 1 9-inch dish.
• Divide the blueberries and raspberries between the dishes.
• In a bowl, whisk the eggs to blend well and add milk until well-combined. Then whisk in the ground almonds, flour and 1/3 cup of the sugar.
• Pour this batter over the berries and then dot with the butter, sprinking with the remaining sugar.
• Place in the oven and bake for 30-35 minutes , until puffed and golden but still a little creamy --
• this is best served as just warm -- or refrigerated and reheated the next day -- .

Steps:

• Heat oven to 425 degrees.
• Butter a 9-inch cast iron pan or a ceramic pan or cake pan.
• Beat the eggs until completely blended.
• Combine the milk, kirsch, vanilla and add to the well-beaten eggs.
• Combine the flour, sugar and salt well.
• Add the flour mixture to the egg-milk mixture and blend well, but not very long.
• All of this can be done in steps in a blender.
• Pour the batter into the buttered skillet or dish, distribute the cherries or fruit evenly over the top.
• Bake until a skewer comes out clean and a golden crust has formed on the top and bottom of the clafoutis, about 30 minutes. A thermometer inserted in the middle should register 160 degrees.
• Dust with powdered sugar just before serving -- Best served just warm.
• Can be refrigerated and served cold OR re-warmed -- even a day later.

Steps:

• Heat the oven to 350 degrees.
• Butter a 9-inch ovenproof dish and scatter the berries over the dish.
• Blend all the ingredients in a blender (or whisk them well) until smooth and pout the batter over the berries.
• Bake for 20-25 minutes until the pudding-custard has risen and turned a light golden brown.
• Best served just warm -- or refrigerated and then reheated the next day.
• Serves 4-6 -- .