Blueberry clafoutis

Blueberry clafoutis

By Gordon Ramsay
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(5 ratings)
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Takes 30-40 minutes

More effort

Serves 8
Gordon Ramsay’s dessert is bursting with berry and almond flavours, and can be prepared well in advance - in fact, it's best to make the batter 24 hours ahead

Nutrition and extra info

Nutrition:

  • kcal448
  • fat35g
  • saturates16g
  • carbs27g
  • sugars20g
  • fibre2g
  • protein8g
  • salt0.28g
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Ingredients

  • 85g flaked almond, lightly toasted
  • 25g plain flour
  • good pinch sea salt
  • 140g golden caster sugar
  • 3 large free range eggs
    Eggs

    Egg

    egg

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

  • 4 large free range egg yolks
  • 375ml double cream
  • 375g blueberry (3 punnets)
    Blueberry

    Blueberry

    bloo-bear-ee

    Blueberries are one of the few edibles native to North America and credited with being…

  • a little softened butter, for buttering dishes
    Butter

    Butter

    butt-err

    Butter is a dairy product made from separating whole milk or cream into fat and…

  • sifted icing sugar, to dust

Method

  1. Grind the almonds to a very fine powder in a small food processor then blend in the flour and salt. Add the sugar, whole eggs, yolks and cream. Whizz until creamy smooth. (If you’re making ahead, tip the batter into a jug at this point and store in the fridge for up to 24 hours.)

  2. When ready to cook, preheat the oven to 200C/gas 6/fan 180C. Butter eight 10cm gratin dishes. Scatter the blueberries in the bottom.

  3. Give the batter a good stir, pour into the dishes and bake for about 18-20 minutes, or until risen and lightly firm. Dust with icing sugar and serve warm.

  • Recipe Tip

    In two large dishes

    If you prefer, you can make the clafoutis in two 20cm gratin dishes (or shallow flan dishes). Bake them at 190C/gas 5/fan 170C, for about 25-30 minutes.

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Comments, questions and tips

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qqqwga
16th Mar, 2019
I made this for the first time and I tried doing it in one large dish. Whether the oven wasn't hot enough or not I'm not quite sure but it took a long long time to cook. When I took it out in the end it was still rather moist in the middle (but I wasn't sure whether it was supposed to be like that or not - I got the impression it should be between a cake & a flan..) Anyway, tasted lovely with custard (!) and for larger dishes would bake for longer.
mornayang
12th Feb, 2013
5.05
Never tried blueberry and almond in clafoutis before, and this is absolutely delicious. The almonds add a little nutty flavor and texture. Will keep this to my favorite recipe book!
francesann
11th Nov, 2012
This is absolutely delicious. I've never made a clafoutis before and this was a real hit. After the first one, I was asked to make it again the next day! Any time I want a special pudding, out comes the clafoutis.
hilaryb
10th Feb, 2011
3.05
Tasted lovely, easy to make and good if you make in advance. I cooked mine in one silicone baking dish and it still worked out great. I also found that most people had never heard of it so it was a novelty.
samsara11
27th Jan, 2011
5.05
As OP stated, took quite a bit longer to cook
samsara11
27th Jan, 2011
5.05
Very nice. Unfortunately we do not have golden castor sugar so I used normal without any problems. Very easy to make and rated well with my guests.
samsara11
27th Jan, 2011
5.05
Very nice. Unfortunately we do not have golden castor sugar so I used normal without any problems. Very easy to make and rated well with my guests.
imananimeaddict
3rd May, 2008
5.05
tastes fab! i made mine in 2 big dishes, took longer to cook than shown but so scrumy well worth the wait.
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qqqwga
16th Mar, 2019
If you are using one dish instead of 6 individual ones, I would turn up the oven slightly (+220C) and bake for longer. (Keep your eye on it after 30 mins)
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