Blueberry clafoutis

Blueberry clafoutis

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(5 ratings)

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Cooking time

Takes 30-40 minutes

Skill level

Moderately easy

Servings

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 info

Nutrition

kcalories
448
protein
8g
carbs
27g
fat
35g
saturates
16g
fibre
2g
sugar
20g
salt
0.28g

Ingredients

  • 85g flaked almonds, lightly toasted
  • 25g plain flour
  • good pinch sea salt
  • 140g golden caster sugar
  • 3 large free range eggs
  • 4 large free range egg yolks
  • 375ml double cream
  • 375g blueberries (3 punnets)
  • a little softened butter, for buttering dishes
  • sifted icing sugar, to dust

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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.

Recipe from Good Food magazine, January 2003

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Comments

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mornayang's picture
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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
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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
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As OP stated, took quite a bit longer to cook

samsara11's picture
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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
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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
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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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