Clafoutis is such a simple and versatile dessert to make and it is my children's favourite any time of day - as breakfast, afternoon snack or after dinner treat. I, on the other hand, can have it as lunch or dinner!

Cherry clafoutis is a classic, but it is equally delicious made with other fruits, so feel free to use whatever fruit is in season and looks good and ripe (see NOTE for suggestions).





3 eggs

1/2 cup sugar

1 cup milk

1/4 cup heavy cream

1/4 teaspoon salt

3 tablespoons butter, melted and cooled

1/2 cup flour

1 teaspoon vanilla

zest from 1 lemon

2 cups of fruit -   I used 1/2 cup washed blackberries and 1 1/2 cups plums, golden and dark red ones, (about 6 medium size), washed and cut into wedges, but you can use cherries, pears, apricots, peaches, any berry, grapes,...


Preheat oven to 350CF.

Wash blackberries, then wash, pit and cut plums.

Butter 9 inch ovenproof baking dish.

In a bowl, whisk eggs, sugar, vanilla and salt until pale in colour, about 2 minutes. Sprinkle flour over the egg mixture and whisk until smooth. Add milk, cream, melted butter and lemon zest, whisk until incorporated.

Arrange fruit in the bottom of the baking dish. Carefully pour the batter over. Sprinkle the top evenly with a couple of tablespoons of caster sugar, this will give it a lovely crunchy top.

Bake until just set, 35 to 45 minutes, or until risen and golden brown, with a slight jiggle in the middle.

Let cool until warm (if you can wait that long!), dust with confectioners sugar and serve - with freshly whipped cream and a few fresh blackberries on the side if you wish.


There are many variations of clafoutis, most famous being the cherry one (scatter 2 cups of pitted cherries into the baking dish before pouring the batter over and baking), chocolate flavoured (fold 1/4 cup cocoa powder into the batter before baking) or use any fruit in season- pears, peaches, apricots, grapes, raspberries,... They are all delicious!