Blueberry Brunch Clafoutis


  • 70ml Maple syrup, plus extra to serve
  • 125ml Red wine
  • 250g Blueberries
  • 2 eggs, plus 4 egg yolks
  • 100g Golden caster sugar
  • 250ml Double cream
  • 50ml kirsch
  • 50g Plain flour
  • 250g Cream crème fraîche, to serve


  1. Preheat the oven to 180 °C.
  2. In your Chef Sauce Pan, bring the maple syrup and wine to a boil.
  3. In a large bowl, add the blueberries, gently pour the mix over and leave to cool.
  4. In another large bowl, whisk the eggs, yolks and sugar together, then whisk in the cream and kirsch, followed by the flour. Set aside and leave to stand for +- 20 minutes. The mixture should be the consistency of a pancake batter.
  5. Divide the batter, sauce and the blueberries between six Chef Round Ramekins. Gently place the Ramekins in the oven and bake for +- 30 minutes until puffed up and slightly golden. Serve with a drizzle of maple syrup and crème fraiche.