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, questions and tips

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lolasimpson
24th Jul, 2016
5.05
Made this last night as wanted a tasty but lighter dessert 'pudding', served just with vanilla Icecream and it was delicious! So easy to make (used raspberries, cherries and blueberries) - but as others noted, it did take approx 40 mins to cook. Definitely making again!
Annie17
27th Mar, 2016
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!
ChefBrianW
31st Jul, 2016
5.05
I'm not sure if you are used to American or Engish ingredients? I assume you followed the correct amounts. Most Americans are unfamiliar with double cream as an ingredient, it isn't just heavy cream. Double cream is a cultured product and is very thick. If you used heavy cream for this recipe it will not set, also using room temperature eggs will help in creating a successful clafoutis. I made it exactly as listed and it baked in exactly 25 minutes at 350°F, since I am an American chef and baker.
samthelittlecook
30th Sep, 2013
very,very nice we added apples, it was lovely but needed 1 tsp of honey.
15april92
19th Aug, 2013
5.05
Made it with raspberries and blackberries and served it with a strawberry coulis. It did need 40 minutes in the oven. Delicious!
jule955
10th Aug, 2013
4.05
I made this for dessert after a barbecue, everyone loved it. The cooking time was off though, it took another 15/20 minutes.
pageface
14th Jul, 2013
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
satans_lil_sister
25th Jun, 2013
Delicious! I like to add a half tsp vanilla paste to the batter. It's scrummy cold, the next day, too.
Dash
2nd Apr, 2013
5.05
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
10th Mar, 2013
what can i use instead of ground almonds , nut allergy !!

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ChefBrianW
31st Jul, 2016
5.05
I made this in the states where double cream is difficult to find at best. I use clotted cream that I make myself, other than that it turns out perfect. I bake it at 175°C (no fan) or 350°F for 25 minutes. I'm not sure why some are finding it taking 40 minutes or longer to bake? My only thought is the type of cream used, Devon double cream would be my first choice for the cream, in it's absence I used heavy cream that was clotted simply by putting it in a warm place for 24 hours with a cloth covering it. It always turns out the same no matter what fruit I use, as long it is 400g, if frozen thaw and bring to room temperature before using, straining any excess liquid from the fruit.