Here’s a delicious dessert you can whip up for your next dinner party full of yummy blueberries…
Zest of half an orange
125g Castor Sugar
2 Tbsp plain flour
300g fresh or frozen blueberries
Preheat oven to 190C
Heat 150ml of cream with 100ml of milk, a vanilla pod scraped in, and the zest of half an orange. Do not allow to boil: bring to a simmer, remove from heat and leave to infuse for twenty minutes.
Whisk 4 eggs with 125g of castor sugar until frothy, then strain in the cooled cream and milk mixture. Do not add hot or you will make sweet scrambled eggs.
Add two tablespoons of plain flour, and whisk well to incorporate, making sure there are no lumps.
Butter the bottom and sides of an oven proof dish, then dust with castor sugar.
Place 300g of fresh or frozen blueberries in a single layer, then pour over batter.
Bake in the middle of oven for about 35 minutes, until golden brown but still wobbly in the middle.
Leave to cool to room temperature. Serve with crème fraiche.