JenJen of Milk and Cookies adapted this clafoutis recipe from Donna Hay Magazine, Issue 36. Clafoutis is a classic French dessert, a specialty of the Limousin region, France. It is usually made with fresh black cherries. It can be served warm or at room temperature. Whether you prefer a little firmer and more cakey or custardy and puddinglike, is all up to you. This recipe is so easy. Any way you make it or eat it, it is simply delicious!

4 eggs
1/3 cup caster sugar
300ml pure single or pouring cream
1 tsp vanilla extract
¼ cup plain all-purpose flour
1 pint blueberries
½ pint blackberries or mulberries
1 pint raspberries
½ pint strawberries, halved and hulled
icing (confectioner's) sugar, for dusting

1. Preheat over to 160ºC (320ºF).
2. Brush oven proof dish with butter.
3. In a medium bowl combine eggs, sugar, cream and vanilla extract and whisk until frothy.
4. Sift flour over egg mixture and whisk until smooth.
Pour batter into prepare oven proof dish and scatter berries evenly throughout the dish.
5. Bake for 55 minutes to 1 hour or until the centre has just set and golden.Remove from oven and dust with icing sugar to serve. Serves 6