Blueberry and lemon clafoutis

For the clafoutis : pre-heat the oven to 190C/gas 5.

Place a large saucepan over a medium heat and add the butter. When the butter begins to foam, add the blueberries and carefully sauté them until their skins begin to burst, then stir in the icing sugar.

Add the crème de myrtille and lemon zest and quickly bring to the boil. Once boiled, remove from the heat, transfer to a buttered oven-proof dish and leave to cool.

To make the batter, warm the milk in a pan, and whisk together the eggs, egg yolk and sugar in a bowl. Sieve the flour over the egg mixture and beat until smooth. Gradually pour in the warm milk, stirring continuously, until you have a smooth batter.

Pour the batter over the fruit and bake for 20 minutes or until the clafoutis is golden on top. Dust with icing sugar and serve immediately with vanilla ice cream or whipped cream.

For the blueberry royale: pour a splash of the crème de myrtille into the bottom of 4 champagne flutes. Top with champagne and add a couple of blueberries to each glass.