Loganberry Clafoutis

The English summertime would not be the same without the fantastic range of soft fruit which we can grow. I am a great fan of loganberries. They are a Hybrid berry, a cross between the raspberry and another wild fruit, the Dewberry (Rubus caesius). Whilst they have a sharper flavour and firmer texture than raspberries, they can still be just as delicious if you grow them yourself and are able to wait until they are absolutely ripe. However they come into their own when you cook with them.

 

Ingredients – serves 6-8 people

500g loganberries

55g plain flour

150g caster sugar

3 eggs

200ml milk

200ml double cream

50ml Cognac

½ tsp ground cinnamon

 

What to do:

1. Generously butter a large (30cm diameter) oven proof baking dish and sprinkle with a little caster sugar.

2. Place the loganberries in the dish.

3. Whisk together all the other ingredients making sure there are no lumps of flour.

4. Pour the mixture over the loganberries.

5. Bake in a hot (190c) oven for 35-40 minutes until slightly risen and golden on top.

6. Allow to cool before refrigerating.

7. Serve cold, with a jug of pouring cream just to gild the lilly!