“Every heart sings a song, incomplete, until another heart whispers back. Those who wish to sing always find a song. At the touch of a lover, everyone becomes a poet.” – Plato
After hard work, clutter, chaos and sporadic madness, we’re finally moved in! Well, nearly. You see the kitchen is moved in, the rest of the house… not so much. I think that the kitchen though is the starting place of any un-packing, as it’s predominately the focal point of all homes – and lives too.
There is a strange adjustment period that comes with moving. I’m sure that even after all my belongings have found their way back onto shelves, closets and cupboards – it still won’t feel like home. Not just yet. Adjustment is a process that cannot be rushed.
It’s even harder becoming adjusted to a new kitchen. I feel slightly lost in this foreign place, disorientated as to where all my pots, pans and baking possessions lie… not to mention where I’ve stashed all my utensils (can anyone help me find my dough hook?). Though, the longer I spend pottering about, I start to feel less like a guest and more comfortable and familiar in the surrounds of my new home.
So, after itching to get started in the new kitchen and back into the baking swing of things, I made a clafoutis to share. And it’s one that I am very excited about! The original recipe is adapted from A Kitchen in France, Mimi Thorrison’s infamous provincial cookbook – which I just adore. It was the first cookbook I un-packed and chose to display in my new home, so I instantly gravitated towards it.
I do have another clafoutis recipe hidden in the blog archives back from when I first started blogging… though I feel like my clafoutis making skills and photography have come a long way since. This Blueberry and Lavender Sugared Clafoutis combines fresh blueberries, fragrant lavender with the rich taste of vanilla bean – a combination that is not only totally delicious but visually stunning too.
This clafoutis is too simple to make and is the best kind of recipe to have in your back pocket for all those times when you need a good dessert last minute. Throwing a dinner party? Clafoutis. Celebrating a birthday? Clafoutis. Wednesday night pick-me-up? Clafoutis. Just whip up a quick batter, stud it with fresh fruit and pop it in the oven… or in my case, a gas oven, which is a whole new baking challenge entirely.
Blueberry and Lavender Sugared Clafoutis is utterly delicious and has a subtle comfort appeal. It truly brought me closer to the feel and familiarity of home. I hope it brings you just as much comfort, wherever you may be.
- ½ cup + 1 tbsp. caster sugar
- 1 tbsp. culinary lavender
- 4 large eggs, at room temperature
- ⅔ cup plain flour, sifted
- ¼ tsp. salt
- 1 cup whole milk, at room temperature
- 1 tsp. vanilla extract
- 3 tbsp. unsalted butter, melted
- 14 oz. / 400 g fresh blueberries
- Confectioners’ sugar, for dusting
- Pre-heat the oven to 400 F / 200 C / Gas mark 6. Lightly butter a 8-inch / 20cm round baking dish and set aside.
- Using a mortar and pestle, combine the caster sugar and culinary lavender. Alternatively, you can use a small food processor or use your fingers to rub the lavender buds into the sugar until aromatic and the oils have released. Set aside 1 tablespoon of this lavender infused sugar for sprinkling at the end.
- In a large bowl, whisk together the eggs and sugar until light and fluffy. Add in the sifted flour and salt, followed by the milk, vanilla extract and melted butter. Mix gently to combine until you get a smooth batter.
- Place the fresh blueberries over the base of the baking dish then pour the batter over the top. Bake for 15 minutes at 400 F / 200 C / Gas mark 6 then lower the oven heat to 350 F / 180 C / Gas mark 4, and cook for a further 30 minutes or until risen, puffed and golden brown. Immediately sprinkle the clafoutis with the remaining lavender sugar and leave to set until warm. Garnish with confectioners’ sugar.