Sweet Strawberry Clafoutis

Having just returned from the beautiful South of France, I was eager to make a French dessert to remind me of my wonderful travels in sunnier climes. I found this strawberry clafoutis recipe on the Lavender and Lovage website and what I loved about this recipe, was the fact that not only was it so easy to make, it also didn’t take very long to create either, which I think is always a win, win situation. I believe as a rule clafoutis is traditionally made with black cherries, however this particular recipe uses juicy strawberries instead and I have to say, in my humble opinion, it was nothing short of deliciousness!

This soft set vanilla clafoutis can be enjoyed both warm and cold, served with cream and some extra fresh strawberries on the side.

With that in mind, here are the ingredients used to make this moreish dessert. I did change this recipe slightly however, which I have shown in brackets, this was only due to the ingredients I already had to hand. If you give this recipe a go, do let me know how you get on in the comment section below.


150ml full fat milk

150ml single cream

1 vanilla pod, halved and seeds scraped out (I used 1 tsp vanilla extract)

2 large free-range eggs (I used 3 medium free-range eggs)

100g caster sugar

25g cornflour

250g fresh strawberries, hulled and cut in half

Icing sugar, to sprinkle


1. Pre-heat oven to 200°C/400°F/Gas Mark 6. Grease a large dish with a little butter.

2. Put the milk, cream, vanilla pod and seeds into a saucepan and bring to the boil. Take off the heat and allow to infuse for 2 hours. (As I used vanilla extract, my milk mixture was ready a lot quicker, as I didn’t need to infuse).

3. Beat the eggs and sugar together in a large bowl, then add the cornflour and mix until combined.

4. Remove the vanilla pod from the cooled milk mixture and pour into the egg mixture, whilst stirring.

5. Arrange the fresh strawberries in the buttered dish, then pour the custard mixture over the top. Place the dish in the oven for 15-20 minutes or until the custard bake is golden brown and set in the middle. (I baked my clafoutis for 40 minutes, as it wasn’t set enough after 20 minutes).

6. Sprinkle icing sugar over the top and serve just warm with cream. Enjoy!

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