Clafoutis is a classic French dessert and one that I cook on a regular basis throughout the summer. I have various versions but this one is a particular favourite as it contains ground almonds in the recipe and can very easily be multiplied up or halved to make large or smaller quantities without compromising the final result. You can make Clafoutis with any fruit in season but it’s most successful when paired with something that has a little sharpness as it makes a lovely contrast to the sweet custard. At the moment I’m using rhubarb, raspberries and redcurrants. Shortly I’ll move on to cherries (the most classic fruit to use for this dessert) and then on to apricots (a personal favourite). Later on you can use a mixture of peaches and raspberries (to keep a bit of zing) and then plums starting with the tiny ripe mirabelles through to the bright purple damsons. The autumn apples can also be used mixed with a few figs and walnuts although this is sweeter.
For this recipe I used half measures and it serves 4 generously or 6 not so hungry people (if you’ve had an appetizer and main course then this would be enough for 6)
50g softened unsalted butter plus a little extra for greasing your baking dish
50g caster sugar
50g ground almonds
2 whole eggs
100g pouring cream
Fruit – I used a punnet of raspberries and half a punnet of redcurrants
It’s important to have soft butter although if you’re in a rush you can soften it with the beater of your mixer.
To start off, generously butter a baking dish and sprinkle with caster sugar all over. I used vanilla sugar on this occasion but it’s not essential. Lay your fruit over the bottom of the dish.
A generous layer of butter in the baking dish and then sprinkle with caster sugar
Pop your fruit of choice on the bottom of the dish – a tart fruit is best
Put the butter and sugar in a mixer (or mix by hand in a bowl) until smooth and creamy. Add the ground almonds and mix again to form a smooth paste and then add the eggs one by one until fully combined and smooth.
Add the ground almonds to the soft butter and sugar mixture
Add the eggs one at a time and combine until smooth
When the mixture is smooth, gently pour in the cream a little at a time. Once it has been well combined, pour over the fruit in the baking dish and put straight into the oven at 180°C for around half an hour or until the top is risen and golden brown. Remove from the oven and sprinkle with a little more caster sugar. Leave for 10 minutes before serving. Clafoutis is normally served warm.
The mixture ready to be poured over the fruit after the cream has been added
Pour over the fruit and pop straight in the oven for around half an hour or until golden
Et voila! Serve with a dollop of thick creme fraiche!
As I mentioned you can double up the quantities to make a larger Clafoutis to serve 8 (so 100g of butter, sugar, almonds, 4 eggs and 200g cream) or you can halve them and make something to serve 2 (25g of butter, sugar, almonds, 1 egg and 50g cream). You can also make them in individual dishes if you’re after something a little more fine dining in terms of presentation.
