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
50g
plain flour
500g
fresh chilled custard, we used Waitrose & Partners Madagascan Vanilla
250g
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.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
