Blackberry and Lavender Clafoutis (4)

A lovely summer recipe from ” The Witch-Crafting Handbook” by Helena Garcia.

Blackberry and Lavender Clafoutis (4)
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Blackberry and Lavender Clafoutis (4)
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  1. Put the cream and milk in a small saucepan, add the lavender and bring to a gentle simmer. Take off the heat and set aside to infuse for 30 minutes – the longer you leave it, the stronger the lavender flavour will be.
  2. Sieve to remove the lavender buds, squeezing the buds to remove all the liquids, and set aside.
  3. Heat the oven to 180C (160C fan)/350F/gas 4 and grease a 24cm pie or ovenproof dish. Mix one tablespoon of the sugar with the grated lemon, and toss with the berries to coat. Pour the berries into the greased dish, arranging them in a single layer.
  4. Mix the rest of the sugar with the eggs, flour, melted butter, vanilla and infused milk, until fully combined. Pour over the fruit, then bake for 35-40 minutes, until set and golden. Dust generously with icing sugar and serve warm with honey, maple syrup or ice-cream.
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