Step 1

If adding a little liqueur (or alternative – see NOTES) to the fruit, mix the washed and prepared fruit with the liqueur and a little sugar in a bowl and set aside to macerate while you make the batter (or up to 2 hours ahead). If using particularly 'tart' fruit (or for a sweeter tooth) add a little more sugar to the mix, as preferred.

Step 2

Preheat the oven to 180 C (170 Fan)/350 F.

Step 3

Butter the inside of a 22 to 23 cm (8 to 9 inch) ceramic or Pyrex flan dish (at least 2½ cm/1 inch deep). Make sure to use a sealed dish that cannot leak.

Step 4

Sprinkle the additional caster sugar into the bottom of the dish. Set aside.

Step 5

Weigh the remaining caster sugar, eggs and vanilla extract into a mixing bowl and whisk until well-blended.

Step 6

Add the milk, flour(s) and baking powder and whisk again until smooth.

Step 7

Lastly, add the cream a little at a time and continue to whisk until the batter is smooth and airy.

Step 8

Transfer the fruit to the dish and give the dish a little jiggle to spread the fruit into an even layer and mix with the base-sprinkled sugar.

Step 9

Pour the batter over the fruit and bake for about 40 to 45 minutes until puffed, golden and a skewer inserted into the centre comes out clean. NOTE: baking time will vary depending on the size of dish and the depth of the batter. Thus it is important to keep an eye on the bake and check readiness by sight and skewer. If the Clafoutis is browning too quickly, either cover with foil or turn the oven down by 10 degrees and cook for a little longer).

Step 10

Once baked, dust with icing (powdered) sugar and serve warm or cold (straight from the dish) with cream, ice cream and/or additional fruit coulis/sauce.