Fruity Clafoutis

So delicious and so very French – make this dreamy, creamy pudding your own by adding the soft fruit of your choice and a little liqueur to give it that extra ‘je ne sais quoi’. Serve warm and enjoy, Bon Appétit!


A little soft butter and caster sugar to grease and prepare the dish

400g soft fruit – feature picture pitted cherries

30ml (2 Tbsp) liqueur – feature picture Kirsch

For the batter:

100g golden caster sugar

50g ground almonds

30ml (2tbsp) plain flour

A pinch of salt

2 eggs

2 egg yolks

300ml double cream

Icing sugar to dust


  1. Preheat the oven to 175°C fan and use the small about of butter to grease a 10” (25cm) ceramic dish, then sprinkle with a little caster sugar.
  2. Place the fruit in the dish and pour over the liqueur.
  3. In a food processor add all the batter ingredients and blend until smooth
  4. Carefully pour the batter over the fruit.
  5. Bake in the oven for 25-30 minutes until golden and only just set.
  6. Remove from the oven and serve warm sprinkled with icing sugar before serving.

Try other fruits: Raspberry with Chambord or perhaps with autumn upon us Blackberry with Cassis?

Calfoutis R2
Raspberry & Chambord
Blackberry clafoutis.jpg
Blackberry & Cassis




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