mixed berry clafoutis
If you’ve been disappointed with other clafoutis recipes in the past (too rubbery!), give this one a try. It’s perfectly tender and it’s the only clafoutis I’ll make.
Ingredients
200 g mixed berries (see Tips)
40 g (1/3 cup) almond meal (ground almonds) (see Tips – note use whole almonds for Thermomix method)
2 tbsp wholemeal plain flour (see Tips)
190 g (3/4 cup) milk
2 tbsp honey, plus extra to serve
2 eggs
1 tbsp butter
Natural yoghurt, to serve
Method
1. Preheat oven to 200°C (180°C fan). Grease 6 ramekins or flan dishes (125ml capacity). Divide berries equally between ramekins and set aside.
2. Place almond meal, flour, milk, honey and eggs into a large bowl (or a food processor or blender) and whisk (or process) until well combined and smooth.
3. Pour mixture over berries and dot with butter. Place ramekins onto a baking tray. Bake for 25-30 minutes or until tops are golden and mixture has set. Serve warm, drizzled with extra honey and yoghurt.
Tips
- Use a selection of berries, such as raspberries, blueberries, blackberries, mulberries and/or pitted cherries. Frozen and fresh berries both work well in these clafoutis.
- If you like, you can make your own almond meal from scratch in a high-powered blender (such as a Thermomix) using raw almonds. Alternatively, you may prefer to use activated or roasted almonds instead of raw. All of them work well in this recipe.
- You can also replace the wholemeal flour with plain flour or spelt flour.
Variation
THERMOMIX METHOD
1. Preheat oven to 200°C (180°C fan). Grease 6 ramekins or flan dishes (125ml capacity). Divide berries equally between ramekins and set aside.
2. Place almonds into mixing bowl and mill 15 sec/speed 9 or until finely ground.
3. Add flour, milk, honey and eggs and blend 10 sec/speed 7 or until well combined and smooth. Pour mixture over berries and dot with butter. Place ramekins onto a baking tray. Bake for 25-30 minutes or until tops are golden and mixture has set. Serve warm, drizzled with extra honey and yoghurt.
