Blueberry clafoutis with roasted apples

For the clafoutis

Whole milk Double cream Vanilla pod Eggs Caster sugar Plain flour Crme de cassis Butter Blueberries
For the roast apples

125ml 125ml 4 175g 75g 1tbsp 10g 500g 50g 50g 2 175g 150g 50g 50ml 150g 2tbsp

Butter Caster sugar Coxs apples Blueberries Clotted cream

For the sauce

Sugar Crme de cassis Blueberries Icing sugar

Method 1. Preheat the oven to 190C/375F/Gas 5. 2. For the clafoutis, place the milk, cream and vanilla pod and seeds into a saucepan over a medium heat, bring to the boil and cook for one minute. Discard the vanilla pod and set the mixture to one side. 3. In a bowl, whisk the eggs and sugar together until light and frothy. Mix in the flour. Gradually pour the milk mixture onto the eggs, whisking continually until the mixture is smooth and creamy. 4. Stir in the crme de cassis and leave the mixture to cool, stirring from time to time to prevent a skin from forming on top of the mixture. 5. Arrange three-quarters of the blueberries in the bottom of a greased ovenproof dish and pour over the egg mixture. Scatter the remaining blueberries over the top. Transfer to the oven and bake for 40-45 minutes, or until the pudding just wobbles when shaken lightly. Remove and keep warm. 6. For the apples, heat a frying pan until hot, add the butter and sugar and cook for one minute, stirring occasionally, or until lightly caramelised. Add the apples and fry for 2-3 minutes, or until golden-brown and tender, then stir in the blueberries and cook for a further minute. 7. For the sauce, place the sugar and crme de cassis into a small pan and bring to the boil, then reduce to simmer for 1-2 minutes. Add the blueberries and cook for another minute, then transfer the mixture into a food processor and blend until smooth. 8. Strain the blueberry mixture through a sieve into a clean pan and heat for 1-2 minutes to warm through. 9. To serve, place a spoonful of the sauce onto the centre of the serving plates. Top with a spoonful of clafoutis and pile some apples and blueberries alongside. Serve with clotted cream and sprinkle with icing sugar.