Fruit & almond clafoutis

Fruit & almond clafoutis

  • 1
  • 2
  • 3
  • 4
  • 5
(27 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 15 mins Cook: 25 mins

Skill level

Easy

Servings

Serves 6

This gorgeous French pudding is full of melt-in-the-mouth goodness

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
393
protein
7g
carbs
27g
fat
29g
saturates
14g
fibre
3g
sugar
17g
salt
0.55g

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

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

Method

  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.

Recipe from Good Food magazine, August 2004

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
samthelittlecook's picture

very,very nice we added apples, it was lovely but needed 1 tsp of honey.

15april92's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Made it with raspberries and blackberries and served it with a strawberry coulis. It did need 40 minutes in the oven. Delicious!

jule955's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I made this for dessert after a barbecue, everyone loved it. The cooking time was off though, it took another 15/20 minutes.

pageface's picture

A quick and easy dessert to make for a dinner party. I used blackberries, strawberries, cherries and raspberries as I'm not a fan of blueberries. I had to cook the mixture for about 40 minutes in the end, but the result was delicious. I'll certainly be making this again!

satans_lil_sister's picture

Delicious! I like to add a half tsp vanilla paste to the batter. It's scrummy cold, the next day, too.

delythbrown's picture
  • 1
  • 2
  • 3
  • 4
  • 5

So so easy! Strictly speaking a clafoutis is made only with black cherries so this is actually a flaugnarde. If you make it in season it is very very cheap. I made mine with vanilla mascarpone cream on the side and it worked brilliantly.

angeladickson's picture

what can i use instead of ground almonds , nut allergy !!

angeladickson's picture

what can i use instead of ground almonds , nut allergy !!

millieenglish's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I don't even know how many times I have done this dessert - always go down well in a dinner party or even for a casual mid week dinner...the batter is perfect!!

susieone's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I made this last weekend because I had quite a bit of fruit which needed using before I went away. The unlikely mixture was a nectarine, redcurrents and some gorgeous raspberries. Because all my round tins have loose bottoms, I used a similar sized square tin. Other than that, I followed the recipe with only a small reduction in the amount of sugar. As others have found, cooking time was about 45 minutes. Eating time was a lot less and two of us polished off three quarters with cream. (Lucky we don't have pudding very often!!) The remainder was still nice cold the following day. I will make this again with various fruits and will remember the tip regarding the addition of a little marzipan. That sounds very nice.

bjtday's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Plum clafoutis - the best.

racheldetnon's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Delicious and so easy, a great last minute pud

christi-anna's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Nice, but...
NEEDED MORE SUGAR!!!!!!!!!!

binty12's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Do not make unless prerared for it to be gone within thirty minutes of leaving the oven.

lousandford's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Delicious recipe I used thawed mixed frozen berries (strawberries, raspberries, blackcurrents, redcurrents and raspberries). My 3 year old son loved it. Ate it both hot and cold, good either way and I agree with previous comments it needed 40 mins in the oven when I cooked on 170C fan oven.

roxmoar's picture

Does this mean both egg yolks and whole eggs

cazranson's picture
  • 1
  • 2
  • 3
  • 4
  • 5

A fantastic dessert which went down a storm with friends! I used a mixture of blackberries, blueberries and strawberries with a quarter less cream topped up with milk. It looked exactly like the photo and sprinkled with icing sugar tasted fab! I look forward to trying it with other fruit. A simple, stunning pud!

spacegourmet's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Easy to make, and quick to disappear!

anndiner's picture

Tried it once, was yammy!

victoriacambridge's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I absolutely adore this pudding. So simple and so impressive. It's like a posh yorkshire pudding mix! I've even bodged it with yoghurt and creme fresh mix and it was still gorgeous and lower in fat- if that's what you're into.

My top tip, however, is slicing marzipan into it before putting it into the oven. It makes it even more almondy and, in my opinion, even more glorious!

I always use frozen fruit and put the fruit, still frozen, in the oven 5 mins before the rest of the mixture. Cherries are my favourite.

Pages

Questions

Tips