I wish I had a great story to tell with this recipe, but alas, this time I do not. The truth is that I was looking for something quick and delicious to satisfy my sweet tooth, preferably without having to leave the house to shop for ingredients! Clafoutis is a great standby for an easy and impressive dessert using ingredients you’re likely to already have in your pantry, that takes one bowl and almost no time at all to prepare.
The texture of a clafoutis is kind of like a baked custard, almost like pancake. The recipe itself was adapted from Gourmet Traveller. It came from one of my pastry chef heroes, Philippa Sibley, previously of Circa, The Prince in St Kilda. I’ve got to say, it’s the best clafoutis I’ve ever made because it didn’t taste too eggy, and I think it will be my go-to recipe in the future. Traditionally it’s made with cherries but they can be substituted for other kinds of fruit for a twist on the classic.
I had a punnet of blackberries that I’d frozen in their seasonal peak last year, and a huge bag of almond meal that I used instead of the pistachios called for in the original recipe (see above about not wanting to go shopping!) I thought the flavours worked really well, and I especially liked the added crunch of the chopped nuts. I think it would also be delicious with raspberries or apricots, but the beauty of a dessert like this is that you can add almost any fruit that’s in season. It’s a great recipe to have in your repertoire for last minute dinner parties or dessert cravings alike!
Blackberry and Almond Clafoutis
Adapted from Gourmet Traveller
• 250ml (1 cup) thickened cream
• 2 eggs
• 3 egg yolks
• 1 teaspoon vanilla extract
• 100g caster sugar
• 70g almond meal
• 10g plain flour
• 125g blackberries, fresh or frozen
• 100g almonds, coarsely chopped
In a bowl, whisk together cream, eggs, egg yolks and vanilla extract until well combined, then whisk in sugar, almond meal and flour and rest for 30 minutes to allow mixture to settle.
Preheat oven to 180C°C (350°F). Divide blackberries between 6 shallow 1-cup capacity lightly greased and sugar-dusted ovenproof dishes. Pour the batter over berries and scatter with chopped almonds. Bake for 12-15 minutes or until puffed and golden, but still creamy in the center. Stand for 5 minutes to cool slightly. Serve dusted with icing sugar.