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Forest fruits clafoutis

A delicious dessert, made with gluten-free flour

  • Ready in less than an hour
  • Serves 6
  • Easy
  • Serves 6
  • Easy
  • Calories 337
  • Carbohydrates 41
  • Saturated Fat 11
  • Sugar 20
  • Protein 7
  • Fat 18
  • Fibre 3
  • Salt 0.41

Nutrition per serving

  • Calories 337
  • Carbohydrates 41
  • Saturated Fat 11
  • Sugar 20
  • Protein 7
  • Fat 18
  • Fibre 3
  • Salt 0.41

Ingredients

  • 500ml frozen Black Forest fruits, thawed
  • 5-6 tbsp golden caster sugar
  • 15g Pure dairy-free spread
  • 85g Doves Farm gluten-free plain flour
  • ½ tsp ground cinnamon
  • 4 eggs
  • 400ml can coconut milk
  • 3 tbsp blackcurrant or red fruit squash
  • ½ tsp arrowroot, blended with a little water
  • icing sugar, to dust

Method

  1. Heat oven to 200C/fan 180C/gas 6. Drain the fruit reserving the juice. Toss berries with 1 tbsp sugar, then spread in an even layer in a 24cm round ovenproof dish, greased with vegetable spread.

  2. Sift the flour and cinnamon into a large bowl and stir in the remaining sugar. In a jug, beat the eggs and coconut milk together, then whisk into the flour mixture to make a smooth batter. Pour the batter slowly over the fruit then bake for 40-45 mins.

  3. Heat the squash and reserved juice in a pan. Stir in the arrowroot until thickened. Dust the clafoutis with icing sugar and serve drizzled with the coulis.