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!
Ingredients
- 200g blueberries
- 50g plain flour
- 150ml milk
- 2 eggs, medium
- 2 tbsp ground almonds
- 50g sugar
- 1 tsp almond extract
Instructions
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.
Details
Prep time: Cook time: Total time: Yield: 3-4 servings
I am entering this dessert into the following challenges:
- Dead Easy Desserts with Maison Cupcake and Elizabeth’s Kitchen Diary
- Vegetable Palette (Purple and Blue) with Allotment 2 Kitchen
Here’s another great recipe for clafoutis:
- Apricot Clafoutis from Oh La Vache!
I love the comparison between the clafoutis, yorkshire, and pancakes. I'm sure they'd appreciate the comparison. Over here there is a big debate as to whether you keep the cherry stones in or not when making clafoutis and people get very passionate about it. Some of the online arguments on the subject are classic.
I can't imagine why they would want to keep the stones in, but I would never be one to criticise!
Thank you so much for sharing with Vegetable Palette, I love how the blueberries ooze. You really have a lovely blog. The Round up will be up tonight, I do hope you will participate this month too. Thank you.
Thank you very much Shaheen. I will definitely participate this month, I have a Halloween bake up my sleeve already 🙂
I always think Clafoutis is the prettiest looking pud. The colour on this one is just divine! I love how it has oozed purple fruitiness across the top. Beautiful!
such a lovely recipe – I like clafoutis and it is such a simple but impressive dessert