Blackberry and Pistachio Clafoutis

Cook time 20 minutes (+ refrigeration time)
Servings 6


115g caster sugar plus a little extra for sprinkling

80 g peeled unsalted pistachios

plus extra for garnish

10g plain flour

2 whole eggs

60g yolks (about 3)

250ml thickened cream

2 punnets blackberries

Butter for the moulds

Ice cream or cream

Blackberry and Pistachio Clafoutis


Blitz the sugar and nuts in a food processor until fine. Whisk the eggs, yolks and cream together, then combine with the dry ingredients. Set aside to rest for a while or refrigerate overnight. (Allow to come to room temp if refrigerated, before cooking).

Pre-heat your oven to 180C

Butter 6 individual 250ml baking dishes and sprinkle with sugar. Roll the sugar around the molds, then knock out the excess. Divide the blackberries amongst each dish and pour over the batter. Scatter over the extra nuts and bake for about 12-15minutes or until puffed up and not wobbly. Allow to cool for several minutes.

To serve
Add a big scoop of ice cream, double cream or serve a jug of cream on the side.