A Very Messy Strawberry Clafoutis

A Very Messy Strawberry Clafoutis

I bought some strawberries the other day for Eva but never got around to giving them to her until today. But I wanted some dessert to go with our very simple dinner so decided to whip some up clafoutis. Clafoutis is traditionally made with whole cherries and the first time I had the dish was only recently – at my mother-in-law’s place. After scouting around the Net (and ignoring tabs on document imaging software), I discovered that you can also use blueberries, plums, prunes, apples, cranberries or blackberries. Clearly this is a summer dish but it’s winter now. Strawberries aren’t exactly in season either. Ohphooey. Never mind – strawberry clafoutis it is then.

I made an amateur mistake of overfilling this as I hadn’t anticipated how puffed up it would get in the oven. So fill the dish/pan/whatever you’re using up to the 3/4 mark and no more. Anymore and you’ll end up with messy sides – thanks to the juices oozing from the strawberries as they cook. Hai – more work for me as I’ll be busy scrubbing pans and cleaning the oven.

NOTE: When the clafoutis cools, it’ll sink in the center like nobody’s business. So be prepared for some serious deflation!

A Very Messy Strawberry Clafoutis


A handful of strawberries – I put about 2-3 large cubed strawberries per ramekin
300 ml milk
3 eggs
90 gms cane sugar
50 gms flour – sifted
50 gms ground almond
60 gms butter – melted
1/2 tsp vanilla extract
Some butter (and sugar – optional) to coat the ramekins


  1. Preheat the oven to 150°C and cube the strawberries. Butter the ramekins (and coat the inside with brown sugar – optional).
  2. Scald the milk (don’t let it boil!). Beat the eggs with the sugar using an electric mixer until the mixture is fluffy and pale. Add in the melted butter gradually until it is well incorporated. Gradually add in the sifted flour and almond meal before pouring in the milk. DO NOT pour all the milk in at one go. Do it bit by bit as this helps prevents lumps from forming.
  3. Place the diced strawberries in the prepared ramekins before pouring the batter into the moulds. Bake for 45 minutes until the tops are golden brown and the batter has puffed up.
  4. Remove from the oven and serve warm or cold.

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