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August 28, 2013 / mintcustard

Gin soaked blackberry clafoutis.

Clafoutis with gin soaked blackberries

Some of you may have come across my recipe for blackberry gin. If you haven’t you really should take a look. An ideal way to make your blackberries last until Christmas at least. Not only that, the blackberries that have spent a month soaking in the alcohol are now more full of gin than a sailor on shore leave so must not be thrown away.

Blackberry gin starter

 

 

 

 

 

 

 

 
I have made crumble with them, blackberry and apple samosas too but yesterday I made a blackberry clafoutis.mature gin
Now you don’t need to have the gin soaked berries, although it does add a certain something to the dish, I just urge you to go out and forage for all the blackberries you can.
I am indebted to Nigel Slater for the batter recipe which can be found here, but I have adapted it slightly for the berries.

Nigel’s Clafoutis recipe – with blackberries.

Set the oven at 180C/gas mark 4. Rinse or recover from the gin 350-400g of blackberries. Lightly butter a 20cm diameter baking dish, then dust with a couple of tbsp of sugar. Tip in the berries. Put 80g of sugar in a mixing bowl and beat in 2 large eggs, followed by 90g of flour, 150ml of milk and a rasp or two of lemon zest with a large balloon whisk. Melt 30g of butter in a small pan, then stir into the mixture. Pour the batter over the berries and bake for 35 minutes, until puffed and golden. Remove from the oven and dust with icing sugar. Enough for 4.

Whole clafoutis

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10 Comments

Leave a Comment
  1. riversidebaking / Aug 29 2013 10:17 am

    Gin and cake – this sounds dreamy. on my ‘To-Bake’ list now, can’t wait to try the gin too. 😀

    • mintcustard / Aug 29 2013 10:45 am

      Gin and cake is a winning combination. Do go and pick some berries and make the gin, so worth it.

  2. Andrew ✯ Kite (@catchkitey) / Aug 29 2013 6:54 pm

    love!

  3. strongassoup / Aug 29 2013 11:15 pm

    What a fine combination of some of my favourite things. This is a very fine late summer or autumn dessert – although I’d eat it at any time of the year.

    • mintcustard / Aug 30 2013 6:55 am

      Me too, hopefully I will be strong willed enough to freeze some blackberries this year so I can enjoy them at other times.

  4. Urvashi Roe / Aug 30 2013 9:02 am

    This is very naughty! very naughty indeed but I do rather love the idea of “gin soaked”!

    • mintcustard / Aug 30 2013 9:05 am

      Gin soaked is always good I find. It does taste almost as fab with teetotal berries too though. A splash of limoncello would liven them up in that case i think.

    • mintcustard / Aug 30 2013 9:07 am

      Gin soaked is always good I find. This works just as well with teetotal berries too, although I’d be inclined to add a splash of limoncello to liven them up.

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