Gooseberry & almond clafoutis
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Gooseberry & almond clafoutis

By Barney Desmazery

Sharp, tangy gooseberries are the perfect foil to sweet, melt-in-the-mouth clafoutis. Enjoy warm or cold

  • Prep:10 mins
    Cook:30 mins
  • Serves 6
  • Easy

Nutrition per serving

  • kcal 769
  • fat 36g
  • saturates 18g
  • carbs 77g
  • sugars 0g
  • fibre 11g
  • protein 28g
  • salt 1.3g

Ingredients

  • butter , for the dish
  • 140g golden caster sugar
  • 400g gooseberries , topped and tailed
  • 4 eggs
  • 50g plain flour
  • 50g ground almonds
  • 1 tsp vanilla extract
  • 1 lemon , zested
  • 250ml double cream
  • 2 tbsp flaked almonds
  • icing sugar , for dusting

Method

  1. Heat the oven to 200C/180C fan/gas 6. Butter a 23cm round flan dish and scatter over 2 tbsp of the caster sugar. Tip in the gooseberries and gently shake the dish to coat the berries in the sugar. Set aside.

  2. Tip the remaining sugar, the eggs, flour, ground almonds, vanilla extract, lemon zest and a small pinch of salt into a bowl, and whisk until smooth. Slowly whisk in the cream until it’s been fully incorporated and the batter is completely smooth.

  3. Pour the batter over the berries, scatter over the flaked almonds and bake for 30-35 mins until puffed up and light brown. Leave to cool slightly, then dust with icing sugar and serve warm.

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