Gubbeen: The Story of a Working Farm & Its Food by Giana Ferguson ($35, Kyle Books, 2015)
- 1 large cup blackberries
- 1/2 cup unrefined turbinado sugar, divided
- Few drops of lemon juice
- 2 Tbsp unsalted butter, plus a little for greasing
- Seeds scraped from 1 vanilla pod
- 2 large free-range eggs
- 1/2 cup all-purpose flour, sifted
- 1/4 cup whole milk
- 1/4 cup heavy cream
- Small pinch of salt
- Preheat oven to 350˚.
- Gently heat blackberries with 3 tablespoons of the sugar until they begin to soften and some juices begin to leak out. Add a few drops of lemon juice, just to hold the color. Try not to make this into a sauce but keep it as sweetened berries.
- Warm butter to a liquid and then add vanilla pod seeds. Whisk eggs and remaining sugar in a large bowl. Slowly add sifted flour, milk, and cream, whisking until smooth. Slowly whisk in butter and vanilla seeds. Add a small pinch of salt.
- Grease an ovenproof dish with butter, put blackberries on the bottom, and then pour in batter. Gently arrange berries but keep a clean color to the overall dish.
- Bake in the oven until you have a lovely, raised, puffy clafoutis with little blackberry dimples, about 30 to 35 minutes. Enjoy it warm.