Fruity clafoutis


Strictly speaking, clafoutis is just the word for the cherry batter pudding, not when it’s made with a different fruit. If your baby is a pedant, call this a flaugnarde. I’ve cut down on the sugar so add a little more if you’ve got a sweet tooth.

Makes 2 mini clafoutis

1 tablespoon ground almonds

1 dessert spoon self raising flour

1 dessert spoon golden caster sugar

1 egg

50 ml whole milk or cream

1 teaspoon vanilla

A handful of fresh or frozen berries

Butter some small, shallow tins – I used two holes of a four hole yorkshire pudding tin. Scatter in the fruit – a few berries in each.

Combine the remaining ingredients – the easiest way is to measure the milk or cream into a measuring jug then stir in everything else – and pour over the fruit. Cook at 180 degrees or in the middle of an Aga roasting oven for around 12 minutes – till golden brown. Don’t leave it in too long – you want it on the soft side of firm.

In theory, it’s one for you, half of the other for the baby and another half for you, but it didn’t work out like that for us. I just got the one.


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