Fruit & almond clafoutis

Fruit & almond clafoutis

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(30 ratings)

Prep: 15 mins Cook: 25 mins


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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  • a little oil or softened butter, for greasing



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

  • 400g mixed blackberries, blueberries and raspberries



    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



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

  • 2 egg yolks
  • 250ml double cream


  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)

lolasimpson's picture

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'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!

ChefBrianW's picture

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's picture

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

15april92's picture

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

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

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 !!

ChefBrianW's picture

Used a standard clafoutis recipe with all flour instead of almond flour, using pastry or cake flour is best sine regular flour can be a little gritty, although most people would never notice the difference.

angeladickson's picture

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

millieenglish's picture

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

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

Plum clafoutis - the best.

racheldetnon's picture

Delicious and so easy, a great last minute pud

christi-anna's picture

Nice, but...

binty12's picture

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

lousandford's picture

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


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Tips (1)

ChefBrianW's picture

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.