Baked berry clafoutis recipe
 This berry clafoutis is made with a frozen berry mix. Serve with a creamy hot white chocolate sauce. 300g/10½oz frozen berries2 tbsp caster sugar 1 vanilla pod, split30g/1oz flaked almonds 300g/10½oz frozen berries 2 tbsp caster sugar 1 vanilla pod, split 30g/1oz flaked almonds 4 free-range eggs130g/4½oz caster sugar 25g/1oz plain flour, plus extra for dusting100ml/3½fl oz full-fat milk 150ml/5fl oz double cream few drops almond essence butter, for greasing 4 free-range eggs 130g/4½oz caster sugar 25g/1oz plain flour, plus extra for dusting 100ml/3½fl oz full-fat milk 150ml/5fl oz double cream few drops almond essence butter, for greasing 250ml/9fl oz double cream 200g/7oz white chocolate chips 250ml/9fl oz double cream 200g/7oz white chocolate chips Method Preheat the oven to 200C/180C Fan/Gas 6.To prepare the berries, mix the frozen berries with the sugar and vanilla in a bowl. Leave to macerate while you prepare the batter.To make the batter, whisk the eggs and sugar in a bowl until doubled in volume, then fold in the flour. Bring the milk, cream, and almond essence to the boil in a pan, cool slightly, then pour the liquid into the eggs and sugar mixture, while stirring to combine.Grease a heavy baking dish with butter and dust lightly with flour. Add half of the berries to the dish, pour in the batter, then add the rest of the fruit. Scatter the almonds over the top, then bake for 20-25 minutes. To make the white chocolate sauce, bring the cream to the boil in a small saucepan, then remove it from the heat and stir in the white chocolate chips.Serve the clafoutis with white chocolate sauce poured over the top. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. To prepare the berries, mix the frozen berries with the sugar and vanilla in a bowl. Leave to macerate while you prepare the batter. To prepare the berries, mix the frozen berries with the sugar and vanilla in a bowl. Leave to macerate while you prepare the batter. To make the batter, whisk the eggs and sugar in a bowl until doubled in volume, then fold in the flour. Bring the milk, cream, and almond essence to the boil in a pan, cool slightly, then pour the liquid into the eggs and sugar mixture, while stirring to combine. To make the batter, whisk the eggs and sugar in a bowl until doubled in volume, then fold in the flour. Bring the milk, cream, and almond essence to the boil in a pan, cool slightly, then pour the liquid into the eggs and sugar mixture, while stirring to combine. Grease a heavy baking dish with butter and dust lightly with flour. Add half of the berries to the dish, pour in the batter, then add the rest of the fruit. Scatter the almonds over the top, then bake for 20-25 minutes. Grease a heavy baking dish with butter and dust lightly with flour. Add half of the berries to the dish, pour in the batter, then add the rest of the fruit. Scatter the almonds over the top, then bake for 20-25 minutes. To make the white chocolate sauce, bring the cream to the boil in a small saucepan, then remove it from the heat and stir in the white chocolate chips. To make the white chocolate sauce, bring the cream to the boil in a small saucepan, then remove it from the heat and stir in the white chocolate chips. Serve the clafoutis with white chocolate sauce poured over the top. Serve the clafoutis with white chocolate sauce poured over the top.