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Blackberry clafoutis with clotted cream and honey Recipe

Ingredients for 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
  • 1For the batter

    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.

  • 2For the cream

    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.»

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.

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(13 votes)

  • Preparation  15mins
  • Cooking time  25mins
  • Rest time  0h