Blackberry Clafoutis

Makes 6

6 jam jars with lids (alternatively use ramekins and cover with cling film)
2 eggs
1 egg yolk
2 tsp cornflour
1/2 vanilla pod – seeds removed
350ml milk
80g honey
100g blackberries
20g unsalted butter for greasing

1. Pre heat the oven to 150 degrees Celsius.
2. Butter the inside of your jam jars all over.
3. In a bowl mix together the eggs, additional yolk and vanilla seeds and whisk in the honey and milk until all well incorporated.
4. Strain the mix through a sieve to prevent any eggy threads or lumps.
5. In a small pot or bowl take a couple of tablespoons of your egg mixture and combine with the cornflour until it forms a runny paste (this is known as ‘slaking’ and prevents lumps forming.) Simply pour this back into the eggy mix and stir all together.
6. Add about 5 blackberries to each jar and pour the mixture over the top – you want it to come to about 1 to 11/2 inches up the sides.
7. Place in the oven for 20-30 minutes until slightly puffed up round the edges and small bubbles are visible around the sides (however you don’t want the mix to be boiling too aggressively as this could cause it to curdle).
8. Take out and leave to cool completely.
9. When completely cooled, place the lids onto the jam – all ready to go!