200g blackberries, 200ml milk, 1 tbsp lavender, 1 lemon, 50g caster sugar, 30g plain flour, 2 eggs.
Serves: 4 Preparation: 1 hour
Not a day goes by when I don't crave lavender. There is nothing that brings me such pleasure as when my house is filled with the scent of it infusing, or when I discover yet more flavours that it will enhance. Blackberry and lavender is by no means a stranger to this blog, but I do believe this is my first clafoutis post!
Technically a flaugnarde unless cherries are used, this is essentially a fabulous wibbly custard set with fruit and as desserts go, contains very little fat and sugar. So go for it!
1) Infuse the milk with lavender for 30 minutes. In the meantime, lightly butter your baking dish with a smear of butter on a clean cloth or piece of kitchen roll and tumble the blackberries over it.
2) Sift the flour and sugar together, zest and juice the lemon and beat together with the eggs.
3) Add the lavender milk through a sieve to separate out the flowers and whisk thoroughly.
4) Pour over the fruit and bake at 180 degrees for 40 minutes and serve hot or cold.