Blueberry + thyme clafoutis with lemon allspice yoghurt
Clafoutis is one of those quick, throw together desserts that gives the eater instant sweet, warming gratification. The blueberries are bathed in a thyme and orange syrup before being baked in an egg custard, that gets crunchy on the top while almost the texture of a bread pudding on the bottom. With spiced yoghurt on the side, it’s all kinds of delicious.
Top Tip - feel free to swap out the blueberries for other frozen berries, or your favourite seasonal fruit.
hands-on time
20 minutes
1 hour
total time
serves
6
Ingredients
Clafoutis
400g fresh or frozen blueberries
2 tbsp chopped thyme leaves, plus extra to serve
175g caster sugar
finely grated zest and juice of 1 orange
1 tsp ground cinnamon
½ tsp ground allspice
3 eggs
80g plain white flour, sifted
1 tsp vanilla extract
250ml milk
50g butter, melted
Lemon allspice yoghurt
200g unsweetened Greek yoghurt
2 tbsp icing sugar, sifted
¾ tsp ground allspice
finely grated zest and juice of ½ lemon
Method
Preheat the oven to 160°C fan-forced (180°C conventional). Grease a medium-large round baking dish (approx. 25cm diameter) with butter.
Place the blueberries, chopped thyme, 75g of caster sugar, orange zest, orange juice, cinnamon and allspice in the greased baking dish. Toss together and spread out into a single layer. Bake for 10 minutes to soften the blueberries into deliciousness. Remove from the oven and set aside to cool for 5 minutes.
In a large bowl, using an electric hand/stand mixer, beat together the eggs and remaining 100g caster sugar for 2 minutes until pale and starting to thicken. Fold in the sifted flour, followed by the vanilla, milk and melted butter to form a smooth, runny batter. Pour the batter over the blueberries and bake in the oven for 40 minutes until golden brown and set.
For the lemon allspice yoghurt, in a medium bowl, whisk together the ingredients until smooth.
Serve the clafoutis warm, dusted with icing sugar, spooned into bowls and topped with a dollop of the yoghurt.