Ground almonds and lots of whole egg yolks add loads of lovely flavour to this delicious blueberry and almond clafoutis. Serve warm with plenty of thick custard.
- 375g blueberries
- 375ml double cream (for a lighter pud you could use milk)
- 85g ground almonds
- 25 plain flour
- 150g golden caster sugar
- Pinch of salt
- 3 large eggs plus 3 egg yolks
Whisk almonds, flour, eggs and egg yolks together. Whisk in the sugar until as smooth as you can get it, then whisk in the cream. Leave to stand for 20 minutes.
Preheat oven to 200C and butter a large baking dish. Scatter the blueberries into the dish then cover with the batter. Bake for 18-20 minutes or until risen, then serve warm.