A clafoutis is a baked, thick, creamy batter with fresh fruit which is served just warm with a dusting of icing sugar. Originating from France this dessert is traditionally made with cherries but other fruits work just as well.

INGREDIENTS

  • 1 teaspoon butter
  • 1 tablespoon granulated sugar
  • 300g mixed berries - raspberries, blueberries, blackberries and redcurrants are all suitable.
  • 55g plain flour
  • ½ teaspoon baking powder
  • Pinch salt
  • 100g icing sugar
  • 3 eggs
  • 250ml single cream
  • 1½ teaspoons natural vanilla extract
  • Icing sugar for dusting

METHOD

Pre-heat the oven 190°C/170°C fan/Gas Mark 5

1. Grease the cake tin with the butter, dust with the granulated sugar and cover the base with the mixed berries.

2. Sift the flour into a bowl and stir in the baking powder, salt and icing sugar.

3. Whisk together the eggs, cream and vanilla in a jug.

4. Make a well in the dry ingredients, pour in the wet ingredients and mix together to make a smooth batter.

5. Pour the batter over the fruit and bake for 30-35 minutes until puffed up, golden and set in the middle. Do not open the oven until the end of the baking time or the clafoutis may collapse.

6. Turn out onto a serving plate, dust with icing sugar and serve just warm.

Cook’s notes

  • Other fruits such as stoned apricots, sweet plums, peaches, nectarines and of course cherries are all suitable fruits for making a variation of the dish.
  • This type of dessert has the best flavour and texture when served just warm or at room temperature rather than chilled.