Fruit & almond clafoutis

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1. Heat oven to 190C/fan 170C/gas 5. Oil or butter a 23cm flan dish or tin (not loose-bottomed) and scatter the berries over the base.
2. Whizz all the batter ingredients in a blender until smooth, pour it over the fruits and bake for 20-25 mins until risen and golden brown. Serve warm.

Making it nutty

Use ground walnuts or unsalted pistachios instead of the almonds. Vary the fruits by using blackcurrants instead of blueberries and redcurrants instead of raspberries.

Per serving

393 kcalories, protein 7g, carbohydrate 27g, fat 29 g, saturated fat 14g, fibre 3g, salt 0.55 g

Latest comments and suggestions

• HoneyMustard

  08 November 2007

  HoneyMustard commented on this recipe

  Serves 6 Preperation and cooking times Ready in 40 mins, plus 4 hours resting I intend to make this, and I wonder where in the method of this recipe does it say to rest it for four hours?

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• Lin

  19 November 2007

  Lin rated and commented on this recipe

  

  This recipe is brilliant, I make it every Autumn when I have been blackberrying. I usually use just blackberries and blueberries, whatever I have, it is delicious. I don't rest it for 4 hours - 10 minutes is the most I can wait when it's out of the oven!

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• totsdonal&nu

  14 November 2008

  totsdonal&nu commented on this recipe

  This recipe is sublime & I am loathed to share the secrets of such a fantasically easy dessert which is so delicious. No resting.....I mean in my house EVERYONE loved it & this will be a firm favourite especially for surpise guests! THANKS

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Ingredients

• a little oil or softened butter , for greasing
• 400g mixed blackberries, blueberries and raspberries

FOR THE BATTER

• 50g ground almonds
• 2 tbsp plain flour
• 100g golden caster sugar
• 2 eggs
• 2 egg yolks
• 250ml double cream

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Difficulty and servings

Serves 6

Preparation and cooking times

Ingredients

• a little oil or softened butter , for greasing
• 400g mixed blackberries, blueberries and raspberries

FOR THE BATTER

• 50g ground almonds
• 2 tbsp plain flour
• 100g golden caster sugar
• 2 eggs
• 2 egg yolks
• 250ml double cream

Per serving

393 kcalories, protein 7g, carbohydrate 27g, fat 29 g, saturated fat 14g, fibre 3g, salt 0.55 g

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