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, questions and tips

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10th Mar, 2013
what can i use instead of ground almonds , nut allergy !!
31st Jul, 2016
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.
10th Mar, 2013
what can i use instead of ground almonds , nut allergy !!
25th Jan, 2013
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!!
18th Oct, 2012
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.
10th Oct, 2012
Plum clafoutis - the best.
26th Aug, 2012
Delicious and so easy, a great last minute pud
28th Jun, 2012
Nice, but... NEEDED MORE SUGAR!!!!!!!!!!
28th Apr, 2012
Do not make unless prerared for it to be gone within thirty minutes of leaving the oven.
2nd Feb, 2012
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.


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