Fruit & almond clafoutis

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• 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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• Caroline

  27 July 2009

  Caroline rated and commented on this recipe

  

  Really nice. I think this is best eaten warm, so about 30 mins out of the oven, but have also eaten hot and cold and still delicious. One of the easiest and most impressive recipes I have tried.

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• Cath

  08 September 2009

  Cath commented on this recipe

  My mother and I have made this on separate occasions (and using different ovens) and both needed to leave it in the oven for longer than the suggested time, around 15-20mins longer.

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• sally

  01 October 2009

  sally rated and commented on this recipe

  

  My first ever clafoutis, I made mine with plums because that is what I had, and I macerated them first, it came out really light and delicious. Very simple to make, I will be trying it with other fruits.

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• Cazza

  16 October 2009

  Cazza rated and commented on this recipe

  

  This was really easy to make and very tasty, my friends were surprised at my cooking skills. I used redcurrants instead of blueberries as I couldn't find any blueberries on the day

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• Huxley

  25 October 2009

  Huxley rated and commented on this recipe

  

  First ever clafoutis made to the tee. Perfect! I made it for a dinner party of student friends and this was the perfect light posh dessert to finish the evening off.

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• Foxy Noreen

  08 March 2010

  Foxy Noreen rated this recipe

  

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• Liezel

  05 April 2010

  Liezel rated and commented on this recipe

  

  Delicious! The almond gives a lovely nutty flavour and it is surprisingly easy to make. I am tempted to try this again with different fruit. I also agree that it does not have to rest

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• spela

  10 April 2010

  spela commented on this recipe

  Really delicious! I had it in the oven for about 45 minutes, didn't seem to be baked after only 25. served it with some vanilla cream and everybody cleaned their plates. will make it again.

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• Monenna

  26 April 2010

  Monenna rated and commented on this recipe

  

  Great with vanilla ice-cream!

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• Isabelle

  16 May 2010

  Isabelle commented on this recipe

  Used milk instead of cream, worked just as well!

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• Isabelle

  16 May 2010

  Isabelle rated this recipe

  

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• Alice

  11 June 2010

  Alice rated and commented on this recipe

  

  This tasted delicious (and worked well with vanilla cream - good tip, Spela!) but even after 45-50 minutes cooking it was totally undercooked in the centre (i.e. very runny). Is this how it is meant to be? Any tips? Does it just need a higher heat?

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• Mammabat

  27 June 2010

  Mammabat commented on this recipe

  can be made with most fruits but even on its own its delicious... cooked for longer than stated, also I left my batter to rest for about 2 hours.... worked well, rested or not.. its great!

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• janine

  30 June 2010

  janine rated and commented on this recipe

  

  i agree with Alice, very undercooked, had to cook another 30 mins, is it meant to be blancmangey?????

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• rancegal

  14 July 2010

  rancegal commented on this recipe

  Clafoutis is absolutely sublime made with cherries (stones removed). It's meant to be lightly browned on top and set but still quite soft inside, not runny though. I have made it with plums too, and I have seen a recipe that used 6 fresh figs cut into wedges, with raspberries

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• cookie1

  15 July 2010

  cookie1 commented on this recipe

  This looks lovely. Sadly here in Western Australia I can't buy any fresh berries at the moment. How do you think it would go with frozen berries?

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• amy

  25 July 2010

  amy rated and commented on this recipe

  

  Yum. Enough said! Except that I had a small issue in that it ended up in a deliciously almond-y topping and a more wet, soft fruit like bottom. Unlike the picture above i didn't have any fruit showing, just cake. In respone to cookie1 i did use frozen fruit and of course let them defrost, so maybe this is where the problem arose!

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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

Prep 15 mins

Cook 25 mins

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, sugar 17g, salt 0.55 g

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