A clafoutis is a really versatile dessert, perfect for using up any leftover fruit lolling around at the bottom of the fridge. Most of the ingredients are those you are likely to have in your cupboard/fridge all the time so a clafoutis can be whipped up and put in the oven in no time at all. (and guests will be really impressed with the French name, thinking you are a domestic god(ess) too!)
I like to think of it as a cross between a yorkshire pudding and a pancake with fruit but I’m not sure France would be too happy with that… You see, it’s origins are in France, where it would traditionally be made with black cherries.
I’ve made this one with blueberries and almonds, but you could use anything you like; just replace the ingredients with those you have available. For example, raspberries and white chocolate would be delicious and very indulgent or perhaps gooseberries and ground ginger for a very grown-up version.
This recipe makes enough for 3-4 people, but you could multiply the quantities and timings to make more or less. I used a 19cm wide ceramic dish to bake mine in but again, use whatever you have. A cake tin is not really a good idea though; the batter is quite liquid and it might leak; don’t ask how I know !!!
Blueberry & Almond Clafoutis
A fab dessert for using up any leftover fruit. Change the blueberries and almonds for whatever you fancy!
- 200g blueberries
- 50g plain flour
- 150ml milk
- 2 eggs, medium
- 2 tbsp ground almonds
- 50g sugar
- 1 tsp almond extract
1. Grease an oven dish lightly, then scatter the base with the blueberries.2. Put the remaining ingredients into a jug and beat until it comes together into a runny batter with no lumps. Pour over the blueberries.3. Bake in the oven at 180ºC for 20-30 mins or until puffed up and golden brown.4. Leave to stand for a few minutes then dust with icing sugar and serve warm.
DetailsPrep time: Cook time: Total time: Yield: 3-4 servings