Blackberry clafoutis with clotted cream and honey Recipe

A British take on a classic French dessert - clafoutis is a baked fruit dish. This version is made with blackberries and served with clotted cream and honey.

  • Preparation
  • Cooking time
  • Rest time
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(13 votes) 4.5/5

Les ingrédients

Pour people
  • For the batter
  • Plain flour : 30 g
  • Ground almonds : 70 g
  • Caster sugar : 100 g
  • Whole egg(s) : 2 whole
  • Egg yolk(s) : 2 whole
  • Double cream : 250 ml
  • Blackberries : 300 g
  • To line the mould(s)
  • Unsalted butter : 10 g
  • Plain flour : 10 g
  • For the cream
  • Clotted cream : 0 g
  • Honey : 30 g



    Preheat the oven to 180'C.

    Place the ground almonds, flour and the sugar into a bowl and make a well in the centre.

    Break the eggs and egg yolks into the well and gradually mix into the dry ingredients. Whisk thoroughly to ensure that you have a smooth mixture. Add the cream to the mixture and mix well.

    Butter and flour a baking dish.

    Wash the black berries. Pour the clafoutis batter and place the black berries over the batter. Bake for 20 to 25 minutes.

    Allow to cool.


    Serve the clafoutis with a quenelle of the clotted cream and drizzled honey.

Chef's tip

«Do not over cook the clafoutis as it will go hard. After 20-25 minutes check by pressing the centre. It should spring back.»

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