Fruit & almond clafoutis

Fruit & almond clafoutis

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(28 ratings)

Prep: 15 mins Cook: 25 mins

Easy

Serves 6
This gorgeous French pudding is full of melt-in-the-mouth goodness

Nutrition and extra info

Nutrition: per serving

  • kcal393
  • fat29g
  • saturates14g
  • carbs27g
  • sugars17g
  • fibre3g
  • protein7g
  • salt0.55g
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Ingredients

  • a little oil or softened butter, for greasing

    Butter

    butt-err

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

  • 400g mixed blackberries, blueberries and raspberries

    Raspberry

    ras-beh-ree

    A member of the rose family, raspberries have a wonderfully intense, sweet taste, and many…

For the batter

  • 50g ground almond
  • 2 tbsp plain flour
  • 100g golden caster sugar
  • 2 eggs

    Egg

    egg

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

  • 2 egg yolks
  • 250ml double cream

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.

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Comments, questions and tips

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Comments (41)

Annie17's picture

Sorry folks, this was a disaster!! Took over an hour to cook (well, I say cook, it was still very goopy underneath) and it didn't taste that great either. It looked nice, mind you, but I won't be trying it again!

samthelittlecook's picture

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

15april92's picture
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
4

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.

Dash's picture
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
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
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
5

Plum clafoutis - the best.

racheldetnon's picture
4

Delicious and so easy, a great last minute pud

christi-anna's picture
4

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

binty12's picture
5

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

lousandford's picture
4

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
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
5

Easy to make, and quick to disappear!

anndiner's picture

Tried it once, was yammy!

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