Blackberry Clafoutis

Preheat the oven at 325°F/ 165°C/ Gas Mark 3

Pan - Generously brush the baking pan with soft room temperature butter. For this recipe, your can use either a 9-inch pie pan or an 8-inch cast-iron skillet.

Fruit - Choose six pretty looking blackberries and save them aside for garnish later. Spread the remaining blackberries in the tart pan evenly.

Custard - Place all remaining ingredients in a food processor. Blend until smooth.Pro tip - blend until just combined, as we do not want to activate the gluten in the flour. You can also do this with a whisk in a bowl but ensure you have no lumps.

Assemble - Gently pour the custard batter over the blackberries. Place on a baking tray for easy cleanup.Pro tip - I use the back of my spoon to soften the pour so it won't ruin my fruit arrangement.

Bake - Bake on the middle rack for about 35 to 40 minutes. Remove from the oven and cool completely.Pro tip - when done the batter will look set with not jiggly and with a slight puff. This puff will settle as it cools

Serving - A clafoutis can be served warm, at room temperature, or cold. Serve on its own or dusted with powdered sugar. You can also serve with a scoop of ice cream or a dollop of whipped cream.