Melted butter, to grease
250 g fresh or frozen blueberries
¼ cup plain flour
¼ cup caster sugar
2 egg yolks
600 ml full cream milk
2 tbsp dark rum
2 tbsp honeycomb, finely chopped
150 g double cream
2 tbsp icing sugar mixture
½ punnet fresh blueberries to garnish
- Preheat oven to 200°C. Grease a 22cm pie tin with melted butter and put blueberries in base. In a large bowl, whisk together flour, sugar, eggs, egg yolks, milk and rum. Strain mixture over blueberries through a fine sieve. Bake for 25 minutes or until puffed and golden.
- Meanwhile, put honeycomb in a small bowl. Add double cream and ½ of the icing sugar, then stir to combine.
- Garnish clafoutis with extra blueberries and dust with remaining icing sugar. Serve with honeycomb cream on the side.