It was all a bit of a rush this morning.
We were trying to watch Kill Bill 2 and what should have been a two hour film was extended by another three quarters of an hour with phone calls and drop in visitors (at least they bought me a baby to munch, at 3 months old she is just gorgeous and scrummy).
Then an hour before we were due to go out to visit friends for coffee and cake, it occured to me that perhaps I should make the cake!
Enter stage right one of the easiest and quickest, frugal yet delicious cake recipes.
Clafoutis is a traditional French rustic dessert, made from eggs and milk and incorporating any ripe fruits in season.
With Thea despatched to pick the lovely juicy blackberries, I made the basic mix, which is really just a glorified batter.
60g plain flour
1/2 teaspoon vanilla extract
1/2 teaspoon of baking powder (levure chimique)
enough fruit to fill the base of your baking tray
Preheat the oven to 180°C.
Butter then flour a baking tray of your choice, as this cake takes the shape of whatever you cook it in, now is the chance to use all those long neglected heart shaped, crescent shaped and star shaped baking trays stashed at the back of the cupboard.
Whisk together the eggs and the sugar to form a light batter, add the vanilla, salt, milk then sift in the flour, combine with an electric or hand whisker to form a smooth lump free runny batter.
Scatter the fruit into your baking tray, then pour over the batter, you want the tips of the fruit just poking through, don't cover the fruit entirely.
Bake for 30 to 40 minutes until the top is golden brown and firm to the touch.
I would have taken photos but we were running so late that I grabbed the baking tray straight from the oven, threw it on a tea towel into the back of the car and drove away, so had to serve the cake to friends straight from the tin.
If presentation was lacking then at least the clafoutis made up for it in taste.