My boss gave me a big bag of frozen mulberries from her tree a long time ago. Having too much jam in the pantry I was at a loss as to what do with them so they sat in the freezer for nigh on a year while I mulled over their fate.
Then a couple of weeks ago I needed to make dessert for two dinners a fortnight apart. Cue mulberries! For the first dessert I made a tried and true tart (originally for blueberries) for my sister's engagement party. I'm glad to say it went down a treat. So well in fact that I forgot to take photos before it was all eaten. The next time around I endeavoured to be a little more organised.
I like to try new recipes as often as possible to get the most out of my recipe books and experiment with new tastes and techniques to expand my palate and repertoire. For this dessert the new recipe was clafoutis with mulberries substituted for the usual cherries. A lovely recipe with practically no fat and very little sugar as far as desserts go. It uses up a decent amount of eggs and to top things off it's also very easy to make.
The recipe is from The French Kitchen - A Cookbook by Joanne Harris and Fran Warde. Of course, I couldn't help myself and I did a tiny bit of tweaking so here it is:
500(ish)g mulberries (the recipe asked for 750g but this was far too many mulberries)
50g unrefined caster sugar (I had run out so used regular unrefined sugar)
1 tsp vanilla extract (I used a slosh of blackcurrant liqueur instead)
icing sugar for dusting
Heat the oven to 180 deg C
Butter/grease a shallow ovenproof dish
Place the berries in the dish
Mix the flour and sugar in a bowl and make a well in the centre
Whisk the eggs, vanilla/liqueur and milk then slowly pour it into the well, beating with the whisk
Continue whisking until you have a smooth batter
Pour this over the berries
Bake for 40 mins or until firm
Sprinkle with icing sugar to serve either warm or cold with dollop of cream or custard on the side.