A classic French baked custard pudding, silky and just-set, studded with tart ruby redcurrants and lightly perfumed with almond and vanilla. Elegant, effortless, and endlessly impressive.
INGREDIENTS
• 300 grams fresh redcurrants, stalks removed
• 3 large eggs
• 100 grams caster sugar
• 60 grams plain flour
• 30 grams ground almonds
• 250 milliliters whole milk
• 100 milliliters double cream
• 1 teaspoons vanilla bean paste
• 0.5 teaspoons almond extract
• 1 lemon, zested
• 2 tablespoons tbsp icing sugar for dusting
STEPS
1. Prep the dish: Preheat oven to 180°C (160°C fan). Butter a 25cm round shallow baking dish generously and dust lightly with caster sugar, tapping out any excess.
2. Make the batter: In a large bowl, whisk 3 large eggs and 100 grams caster sugar together until smooth. Add 60 grams plain flour and 30 grams ground almonds and whisk again until no lumps remain.
3. Finish the batter: Gradually whisk in 250 milliliters whole milk and 100 milliliters double cream until the batter is smooth and pourable. Stir in 1 teaspoons vanilla bean paste, 0.5 teaspoons almond extract, and the zest from 1 lemon, zested. Leave to rest for 10 minutes.
4. Assemble: Scatter 300 grams fresh redcurrants, stalks removed evenly across the base of the prepared dish. Pour the batter slowly over the top.
5. Bake: Bake for 35–40 minutes until the clafoutis is puffed, lightly golden at the edges, and just set in the centre with only the slightest wobble.
6. Rest and serve: Leave to cool for 10–15 minutes — it will deflate slightly, which is perfectly normal. Dust generously with 2 tablespoons tbsp icing sugar for dusting and serve warm.
NOTES
A clafoutis should be served warm, not hot, and is meant to have a soft, almost custardy centre — don’t be tempted to overbake it. The ground almonds are the twist here; they add a subtle nuttiness and a slightly denser, more satisfying texture than a classic all-flour version. Dust generously with icing sugar just before serving. Leftovers are wonderful cold straight from the fridge the next day.