Mixed berry clafoutis recipe
A delicious combination of creamy, custardy batter and tart fruit, this is a classic and makes an indulgent end to any meal. You could make it with literally any fruit you want: figs, gooseberries, slightly pre-cooked apples, all these are delicious and ensure that this an all year around dessert.
Ingredients
- 50 g Plain flour
- 50 g Caster sugar
- 150 ml Double cream
- 2 Eggs
- 40 g Butter, melted and cooled
- 100 g Blueberries
- 100 g Redcurrants
- 100 g Cherries, stoned and cut in half
- 1.8 oz Plain flour
- 1.8 oz Caster sugar
- 5.3 fl oz Double cream
- 2 Eggs
- 1.4 oz Butter, melted and cooled
- 3.5 oz Blueberries
- 3.5 oz Redcurrants
- 3.5 oz Cherries, stoned and cut in half
- 1.8 oz Plain flour
- 1.8 oz Caster sugar
- 0.6 cup Double cream
- 2 Eggs
- 1.4 oz Butter, melted and cooled
- 3.5 oz Blueberries
- 3.5 oz Redcurrants
- 3.5 oz Cherries, stoned and cut in half
Details
- Cuisine: British
- Recipe Type: Dessert
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 20 mins
- Serves: 4
Step-by-step
- Preheat the oven to 180°C/gas mark 4. Prepare a 20cm cake tin by greasing with butter, or a shallow pudding dish or you can even use individual tart tins.
- Melt the butter in a pan until it just starts to colour but don't let it burn. Leave it to cool.
- Into a large bowl, add the eggs, sugar, cream and whisk together. You could add some vanilla at this point if you want. Add the flour, a little at a time and whisk it in to avoid any lumps. Finish the batter by adding the melted butter, again stirring well to combine all the ingredients.
- Scatter the fruit evenly over the base of the prepared cake tin, pudding dish or individual tart tins. Pour the batter evenly over the fruit.
- Put the clafoutis in the oven and bake for 20 minutes, until golden. For individual servings, bake for 8-12 minutes until golden. Serve warm.
Recipe taken from Bryn's Kitchen (published by Kyle Books)
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More recipes by Bryn Williams
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