Gooseberry Red Current & Blueberry Clafoutis

Recipe from What's For Lunch, Honey? 

400g mixed berries – gooseberries, red currents and blueberries
130g all-purpose flour
20g fine polenta
60g muscovado sugar + extra to sprinkle
2 eggs lightly beaten
200ml milk
2 tablespoons crème fraîche
1/2 teaspoon ground cinnamon
40g butter, melted


  1. Preheat oven the oven to 200 degrees C. Brush a wide, shallow ovenproof dish with some of the butter.

  2. In a large bowl mix half of the milk, all of the crème fraîche and eggs, then add the flour. Once it starts to thicken add the rest of the milk, sugar, polenta and cinnamon.

  3. Pour in the melted butter and whisk until incorporated.

  4. Spread half of the berries in the dish, then pour the batter over the top. Finally top with the remaining berries.

  5. Bake for 30-40 minutes or until a skewer inserted in the middle comes out clean.

  6. Sprinkle with extra sugar and serve warm.

Serving Tip: 

We enjoyed this with some great vanilla ice cream à la David Lebovitz, which I had made earlier that week. It’s a spectacular creamy and rich ice cream that works so well with the warm clafoutis. But if you cannot make your own vanilla ice cream then store bought works too.

A thick vanilla sauce would also work wonderfully with this clafoutis, which you could also slightly warm up.