Fruit & almond clafoutis

Fruit & almond clafoutis

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(30 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

    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
    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
    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 (44)

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!

victoriacambridge's picture
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.

jillbrain's picture
4

I used frozen fruit mix , defrosted, great. Used an earthenware dish and mine took about an hour to cook in the middle, well worth the wait.

alanstrickland's picture

Just tried this recipe - finished product was delicious and looked great. Amazingly quick and simple to make - will definitely be making this again

Agree with some of the other comments though - ours took a good 40 minutes until the middle set. After 25 mins, the middle was still wet, so would advise expecting to hang on a bit longer for it to cook properly.

Worth the wait though ;)

amylaws's picture
5

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!

birdsam's picture

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?

rancegal's picture

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

janineclayton's picture
2

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

mammabat's picture

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!

aejpearl's picture
3

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?

isabellep's picture
5

Used milk instead of cream, worked just as well!

monenna's picture
4

Great with vanilla ice-cream!

mimithecat's picture

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.

liezeldutoit's picture
5

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

huxley-radish's picture
5

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.

cazza12's picture
4

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

notmum's picture
5

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.

cathjackson's picture

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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