Forest fruits clafoutis

Forest fruits clafoutis

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(13 ratings)

Ready in less than an hour


Serves 6
A delicious dessert, made with gluten-free flour

Nutrition and extra info

  • Gluten-free

Nutrition: per serving

  • kcal337
  • fat18g
  • saturates11g
  • carbs41g
  • sugars20g
  • fibre3g
  • protein7g
  • salt0.41g
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  • 500ml frozen Black Forest fruits, thawed
  • 5-6 tbsp golden caster sugar
  • 15g Pure dairy-free spread
  • 85g Doves Farm gluten-free plain flour
  • ½ tsp ground cinnamon



    A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…

  • 4 eggs



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

  • 400ml can coconut milk
    Coconut milk in a glass, with half a coconut

    Coconut milk

    ko-ko-nut mill-k

    Coconut milk is not the slightly opaque liquid that flows from a freshly opened coconut –…

  • 3 tbsp blackcurrant or red fruit squash



    The most intensely coloured and flavoured of all currants, blackcurrants are highly aromatic and…

  • ½ tsp arrowroot, blended with a little water
  • icing sugar, to dust


  1. Heat oven to 200C/fan 180C/gas 6. Drain the fruit reserving the juice. Toss berries with 1 tbsp sugar, then spread in an even layer in a 24cm round ovenproof dish, greased with vegetable spread.

  2. Sift the flour and cinnamon into a large bowl and stir in the remaining sugar. In a jug, beat the eggs and coconut milk together, then whisk into the flour mixture to make a smooth batter. Pour the batter slowly over the fruit then bake for 40-45 mins.

  3. Heat the squash and reserved juice in a pan. Stir in the arrowroot until thickened. Dust the clafoutis with icing sugar and serve drizzled with the coulis.

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Comments, questions and tips

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9th Sep, 2011
First time making clafoutis - so disappointed. All the flavour seemed to come from the fruit with little from the surrounding batter. I wonder did I go wrong somewhere - the texture was quiche like - yuck!
15th Jun, 2011
Fantastic dish have made this for both my mum who is gluten intolerant and other friends and family who aren`t and it always goes down well. Very quick and easy to make, would highly recommend.
2nd Jun, 2011
Could anyone tell me what pure dairy free spread is and if I could exchange with something else as I am sure we wont be able to get it here in Spain!!
30th Apr, 2011
Good and easy recipe. I found a had to cook mine a bit longer but that might be my oven playing up.
28th Mar, 2011
this sounds lovely, but does anyone know what i can use instead of coconut milk, it makes me ill thanks
5th Dec, 2010
Made for dinner party for friends without testing it first. Had no idea if it would work. Only one of the party was gluten intolerant but everyone loved it, men and women. We had it with 'Heavenly' vanilla ice cream, but making it today with normal plain flour & served with custard to have after sunday lunch. A shame people may not try this because it is gluten free recipie. Highly recommend.
5th Oct, 2010
I made this last night and it went down well with everyone, not just the gluten-free guest :) I couldn't find arrowroot anywhere though, so left it out and my coulis didn't look like coulis, just thin fruit juice... Any suggestions as to something else that would thicken it?
18th Jul, 2010
Fantastic recipe. Easy to make and delicious.
9th Jun, 2010
I'm about to try this recipe for an early dinner on Sunday. Will it work using ordinary flour? Will it stretch to serve 7? I'm not being mean as I will probably also have strawberries and icecream.
9th Oct, 2009
This is stunning and so easy. I used blackcurrants from the garden, and added more flour than suggested. Everyone enjoyed it and it was even good cold with ice cream the following day.


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