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:

• Grind the almonds to a very fine powder in a small food processor then blend in the flour and salt. Add the sugar, whole eggs, yolks and cream. Whizz until creamy smooth. (If you're making ahead, tip the batter into a jug at this point and store in the fridge for up to 24 hours.)
• When ready to cook, preheat the oven to 200C/gas 6/fan 180C. Butter eight 10cm gratin dishes. Scatter the blueberries in the bottom.
• Give the batter a good stir, pour into the dishes and bake for about 18-20 minutes, or until risen and lightly firm. Dust with icing sugar and serve warm.

Steps:

• Preheat oven to 180°C.
• Grease a 20cm round pie dish with butter or margarine.
• Spread the fruit in the dish.
• In a mixing bowl combine the almond meal and the sugar.
• Separately, whisk together the milk and the eggs.
• Slowly add the eggs and milk to the almond meal and sugar. Mixing until fully combined.
• Pour the almond custard mixture over the cherries. Bake for approx 30 minutes or until the clafouti is just set.
• Dust with icing sugar (use pure icing sugar if following a gluten free diet).
• Serve with cream or ice-cream if desired.
• The clafouti can also be made in ramekin dishes for individual serves. Just watch the cooking time as you will need less time.

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:

• Preheat the oven to 400º. In a baking dish, arrange the almonds in an even layer. Bake until they are golden brown, about 7 minutes, and set aside.
• Coat an 8-inch porcelain baking dish or pie plate with the 1 1/2 tablespoons of softened butter.
• In a mixing bowl, combine the melted butter, egg, vanilla extract and 3 tablespoons of the sugar and whisk until blended. Add the flour and whisk again until just combined.
• Scatter the cherries evenly over the bottom of the buttered baking dish and top with half of the toasted almonds. Pour the batter over the cherries and almonds and top with the remaining almonds. Bake until the clafouti is browned, puffed and just pulling away from the sides of the pan, about 25 minutes. Sprinkle with the remaining tablespoon of sugar and cook until the top is caramelized, about 10 more minutes. Cool in the baking dish for 10 minutes. Serve warm from the dish with whipped cream or vanilla ice cream, if desired.

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 -- .