Fruit & almond clafoutis

Fruit & almond clafoutis

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(42 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 a dairy product made from separating whole milk or cream into fat and…

  • 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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26th Jul, 2020
Made this recipe today and came out great followed everyones comments for the 40 minute time on my fan oven (thanks guys, I always check the comments before making :) ). The clafouis itself shrank abit when coming out the oven so I was abit sad, however I think this is how its meant to look? The consistency of the bake is quite similar to a flan and the fruit which i thought would be tart only got sweeter due to the 40 minute timing. I used strawberries, raspberries and blackberries as we don't like blueberries. I would advise to dust simply with icing sugar and custard to serve. Yum.
2nd Sep, 2018
This worked perfectly. I varied the fruit to meet what we had in the garden. 25 mins was just right and it was perfectly set.
24th Jul, 2016
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!
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!
31st Jul, 2016
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.
30th Sep, 2013
very,very nice we added apples, it was lovely but needed 1 tsp of honey.
19th Aug, 2013
Made it with raspberries and blackberries and served it with a strawberry coulis. It did need 40 minutes in the oven. Delicious!
10th Aug, 2013
I made this for dessert after a barbecue, everyone loved it. The cooking time was off though, it took another 15/20 minutes.
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
25th Jun, 2013
Delicious! I like to add a half tsp vanilla paste to the batter. It's scrummy cold, the next day, too.


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31st Jul, 2016
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.
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