Clafoutis is an easy-peasy baked French fruit dessert. It took me a while to learn how to pronounce Clafoutis but it is easy if you just pretend you’re French and say “Kla-foo-tee” !!
Clafoutis is traditionally made with black cherries – arranged in a buttered dish and covered with a thick milk and egg mixture like a batter. It rises up like a soufflé but when you take it out of the oven it will deflate slightly. The clafoutis is dusted with powdered sugar and served lukewarm sometimes with cream.
Clafoutis is lovely to eat. It has an almond taste in a soft custardy texture with the occasional mouthful of fruit. Clafoutis is best eaten within several hours of being baked, but it can be stored in the fridge and reheats beautifully. Warm, it is puffed and light, like a fallen soufflé. Cooled, the texture is more dense and custardy, more closely resembling a slightly chewy bread pudding or a baked pancake.
To make the cherries extra tasty you can add 2 tbsp caster sugar and the kirsch after pitting, toss together, cover and leave to macerate for two hours.
- A little oil or softened butter, for greasing
- 400g mixed cherries and blackberries
- For the batter:
- 50g ground almonds
- 2 tbsp plain flour
- 100g golden caster sugar plus a little extra during the baking (approx 1 tablespoon)
- 2 eggs
- 2 egg yolks
- Half teaspoon almond essence
- 250ml double cream
- Icing sugar and double cream for serving
- Optional - 2 tablespoons caster sugar and 2-3 tablespoons Kirsch
- Heat oven to 190C/fan 170C/gas 5.
- Pit the cherries.
- Oil or butter a 23cm flan dish or tin (not loose-bottomed) and scatter the fruits over the base.
- Whizz all the rest of the ingredients in a blender until smooth.
- Pour it over the fruits.
- Bake for 20-25 mins then sprinkle some caster sugar on top and then bake for another 5-10 mins until risen and golden.
- Once slightly cooled sprinkle icing sugar and serve with cream.