Blueberry and Buckwheat Clafoutis

500g blueberries

Zest of one orange

5g ground ginger

25g caster sugar

100g butter

25g butter, melted

2 eggs, beaten

270 whole milk

25g strong flour

25g buckwheat

50g caster sugar

2g salt

 

1. Toss blue berries with orange zest, ginger, sugar. Set aside in a warm place to macerate. 

2. Mix flours, sugar and salt. Mix melted butter, milk & eggs. Whisk the dry ingredients into the wet ingredients until you have a smooth batter. Leave for 2 hours.

3. Heat oven to 210 degrees. 

4. In a large cast iron pan, large enough to contain all the blueberries, melt the butter over a high heat until sizzling.

5. Pour in the berries, and allow them to saute for 20 seconds or so. Then pour in the batter. Transfer to the oven for 15 minutes. Then open the door to remove some of the intense heat, and drop temperature down to 160, for a further 15 minutes, closing the door again.

6. Remove from the oven, top with a further 100g of fresh blueberries, and sift with icing sugar.