Finely grated zest of 1 smallish lemon 100g blackberries For the batter 50g plain flour 200ml whole milk To finish Icing sugar, to dust Preheat the oven to 190C/375F/Gas 5. Peel, quarter and core the apples, then cut each quarter in half. Melt the butter and pour into a 25cm-diameter ceramic oven dish. Add the apples, sugar and lemon zest and toss together in the dish. Use a pastry brush to brush the buttery mix all over the inside of the dish, right up to the rim. Roast the apples in the oven for about 15 minutes until tender and bubbling. Meanwhile, to make the batter, sift the flour and salt into a large bowl and stir in the sugar. Make a well in the centre. Beat the eggs lightly in another bowl, then pour into the flour and whisk in, gradually incorporating the flour from the sides. Gradually whisk in the milk to make a smooth batter. Take the apples out of the oven and scatter the blackberries evenly over them, then pour over the batter. Bake for 35 minutes, or until the clafoutis is puffed up and golden brown. Leave to cool slightly, or completely. The batter will collapse back down as it cools, and the correct finished texture is tender, but fairly solid - not airy. Clafoutis is best eaten warm or at room temperature, not hot. Serve dusted with icing sugar, with a jug of cold cream on the side. You can also make clafoutis with chunks of lightly cooked, drained rhubarb, raw blueberries, booze-soaked prunes or dried apricots. Cherry clafoutis Make the batter as above, using 50g sugar. Heat the baking dish in the oven for five minutes, add the butter and put it back in the oven until melted and bubbling, then brush it all over the inside of the dish. Add 500g whole cherries (leave the stones in), pour over the batter and bake as above.