Blackberry Flaugnarde

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Just in time for the weekend! This would be pretty amazeballs after a Sunday lunch. Apparently you’re not supposed to accompany a flaugnarde, not even a little cream.  In my mind though, it’s starting to get a little cold outside so some softly whipped cream would be a delight.

Most importantly though – this dessert is simple. S.I.M.P.L.E. You mix together four ingredients, pour it over fruit and the oven does the rest. That’s it. Done. Finito. Means you can get on with your weekend relaxing, lounging in pyjamas (can’t be just me, can it?) And still be rewarded!

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I ended up using 450g blackberries cause they’re so damn delicious right now, but you could use cherries (which would turn this flaugnarde into a clafoutis!) or blueberries.. some raspberries.. Go for it.
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So. This recipe really should sort out four of you.. especially if you’re taking me up on that cream offer.. but the two of us hungrily devoured it. Oops.

Four big tablespoons of plain flour (or 1/2 C)
Five big tablespoons of caster sugar (or 1/2 C) and some extra for dusting
3 eggs
1 capful of almond extract (I mean it’s lid.. not a cup, dear god!)
350ml milk
450g blackberries
Icing sugar for flinging on top whilst it’s hot

Set the oven to work, about 180c.
Grab your dish.. the flaugnarde will rise in the oven and then settle down so choose something that will hold all the fruit and have a little extra height.  Butter the dish and dust it with sugar.
Turf in the fruit.
Add the flour and sugar to a mixing bowl and stir it together. Add the three eggs and mix it well but quickly, overworked flour goes rubbery.
Add the almond extract and the milk.
stir it all together and pour over the fruit.
Into the oven for about 40 minutes but keep an eye on her.

flaugnard

Eat it hot, warm, cold.. just eat it. I’m off to make another one.

No. Really.

Eaton Mess.

Last Saturday I had finished work at 4pm.  I was loitering at the bar with a G&T (Sipsmith’s, delicious!) when a friend – who always seems in a permanent hustle – breezed in.  I’m not good with time off – I don’t know what to do – so I told said friend they would be coming home with me for chats and dinner.

On Saturday night, even though I don’t get the same weekend as other working folk (bar staff and other shift workers will know my plight), I still wanted Saturday-Night-a-Little-Bit-Special-Dinner.  Also, had company.  Must make a little effort.

It was Smothered Potatoes with lemon greens and STEAK.  What better to follow a hunk of peppery protein than mounds of cream, meringue, fruit and nuts.

The only effort required here is the whipping.  Maybe cutting the strawberries in half could be included but it all happened alongside conversation and the continued consumption of gin.  (At home it was Edinburgh gin, always with Fever Tree tonic).

So, to Mess!  This ended up being enough to serve six people.  I cannot cook for two.  I don’t know how.

1 300ml tub whipping cream
1 300ml tub crème fraîche
1 tsp vanilla bean paste (essence would work)
8 small meringue nests – mine were from Waitrose
3 Cadbury’s crunchie bars bashed up in their packets with a rolling pin
1 punnet of strawberries – tops off and halved
1 punnet of blackberries
1 punnet of blueberries
200g flaked almonds

So, while you’re standing around in the kitchen talking up a storm pop the whipping cream into a bowl big enough to hold everything by the end (or do it in a stand mixer and have more dishes to wash). Whip your cream until it makes peaks, not too stiff. You want it to fall from a spoon with just a little coercion. Fold in the vanilla.
After this, crumble in the meringue with your hands. Pour the crème fraîche on top. Add the crunchie mess, the fruit and the almonds. Fold everything gently.

Done. Dish up and retreat to the sofa so when the cream coma hits you’re in a safe place.