If you love the idea of a classic French clafoutis but need to keep things faff-free this 3-ingredient version is a total game-changer. It's super simple: just berries, flour and creamy vanilla custard. That’s it! It bakes up into a soft, pillowy dessert that feels fancy but couldn’t be easier. Perfect for when you want something sweet, comforting and homemade without making a mess or a mission out of it. Weeknight pudding = sorted.
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Yields:
6 serving(s)
Prep Time:
5 mins
Cook Time:
35 mins
Total Time:
40 mins
Cal/Serv:
143
Ingredients
50 g plain flour
500 g fresh chilled custard, we used Waitrose & Partners Madagascan Vanilla
250 g mixed berries, we used raspberries and blueberries
Directions
Step 1Preheat oven to 180°C (160°C fan) mark 4. In a large bowl, whisk the flour, custard and 50ml cold water until smooth and combined.
Step 2Pour into a shallow, rough 1.5 litre ovenproof serving dish and sprinkle over the berries. Bake for 35min, or until slightly risen and golden. Set aside to cool for 10min, then serve.
BUY THE BEST
With so few ingredients, it's important you use the best you can get to make this - look for real fresh custard in the chiller aisle, the kind infused with Madagascan vanilla.
SERVING SUGGESTIONS
A dash of cold cream, dollop of sweetened creme fraiche or scoop of vanilla ice cream would be delicious served alongside your clafoutis. To make your own ice cream check out our ultimate vanilla ice cream recipe.
Per serving:
Calories: 143
Protein: 5g
Fat: 4g
Saturates: 2g
Carbs: 22g
Sugars: 12g
Fibre: 1g
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The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
