Matt Tebbutt served up a delicious baked berry clafoutis with frozen mixed berries and white chocolate sauce on Saturday Kitchen.

The ingredients are: 300g frozen berries, 2 tbsp caster sugar , 1 vanilla pod, split and 30g flaked almonds.

For the batter: 4 free-range eggs, 130g caster sugar , 25g plain flour, plus extra for dusting, 100ml full-fat milk , 150ml double cream , few drops almond essence and butter, for greasing.

For the white chocolate sauce: 250ml double cream and 200g white chocolate chips.

See recipes by Matt in his book titled: Matt Tebbutt’s Guilty Pleasures: Your Favourite Sweet and Savoury Indulgences in 130 Easy Recipes available from Amazon now.