Blueberry clafoutis

Blueberry clafoutis

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(5 ratings)

Takes 30-40 minutes

More effort

Serves 8
Gordon Ramsay’s dessert is bursting with berry and almond flavours, and can be prepared well in advance - in fact, it's best to make the batter 24 hours ahead

Nutrition and extra info

Nutrition:

  • kcal448
  • fat35g
  • saturates16g
  • carbs27g
  • sugars20g
  • fibre2g
  • protein8g
  • salt0.28g
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Ingredients

  • 85g flaked almond, lightly toasted
  • 25g plain flour
  • good pinch sea salt
  • 140g golden caster sugar
  • 3 large free range egg
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 4 large free range egg yolk
  • 375ml double cream
  • 375g blueberry (3 punnets)
    Blueberry

    Blueberry

    bloo-bear-ee

    Blueberries are one of the few edibles native to North America and credited with being…

  • a little softened butter, for buttering dishes
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • sifted icing sugar, to dust

Method

  1. Grind the almonds to a very fine powder in a small food processor then blend in the flour and salt. Add the sugar, whole eggs, yolks and cream. Whizz until creamy smooth. (If you’re making ahead, tip the batter into a jug at this point and store in the fridge for up to 24 hours.)

  2. When ready to cook, preheat the oven to 200C/gas 6/fan 180C. Butter eight 10cm gratin dishes. Scatter the blueberries in the bottom.

  3. Give the batter a good stir, pour into the dishes and bake for about 18-20 minutes, or until risen and lightly firm. Dust with icing sugar and serve warm.

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Comments (7)

mornayang's picture
5

Never tried blueberry and almond in clafoutis before, and this is absolutely delicious. The almonds add a little nutty flavor and texture. Will keep this to my favorite recipe book!

francesann's picture

This is absolutely delicious. I've never made a clafoutis before and this was a real hit. After the first one, I was asked to make it again the next day! Any time I want a special pudding, out comes the clafoutis.

hilaryb's picture
3

Tasted lovely, easy to make and good if you make in advance. I cooked mine in one silicone baking dish and it still worked out great. I also found that most people had never heard of it so it was a novelty.

samsara11's picture
5

As OP stated, took quite a bit longer to cook

samsara11's picture
5

Very nice. Unfortunately we do not have golden castor sugar so I used normal without any problems. Very easy to make and rated well with my guests.

samsara11's picture
5

Very nice. Unfortunately we do not have golden castor sugar so I used normal without any problems. Very easy to make and rated well with my guests.

imananimeaddict's picture
5

tastes fab! i made mine in 2 big dishes, took longer to cook than shown but so scrumy well worth the wait.

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