Blueberry clafoutis

• flaked almond↗85g g

  lightly toasted

• plain flour↗25g g
• sea salt↗good pinch

  good pinch

• golden caster sugar↗140g g
• free range eggs↗3large
• free range egg yolks↗4large
• double cream↗375ml ml
• blueberry↗375g g

  (3 punnets)

• softened buttera little

  for buttering dishes

• sifted icing sugar

  to dust

Step-by-step instructions

1. 1

   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.)

2. 2

   When ready to cook, preheat the oven to 200C/gas 6/fan 180C. Butter eight 10cm gratin dishes. Scatter the blueberries in the bottom.

3. 3

   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.