This classic clafoutis with a twist is a great pudding for entertaining a crowd. Using minimal effort, it makes for quite the showstopper when placed in the middle of the table in the beautiful deep teal Le Creuset shallow casserole dish it’s cooked in.
Cherries, mixed berries and little pieces of marzipan are encased and baked in a delicious, rich almondy batter made with Clarence Court eggs. Top with flaked almonds and icing sugar and serve with cream or creme fraiche. You can change the fruit to the season, try apricots, peaches, apples, strawberries, plums or even grapes. Try adding toasted hazelnuts or pine nuts instead of almonds.
Unsalted butter for greasing
500g mixed de-stoned cherries and berries (raspberries and blueberries work well)
100g golden marzipan, chopped into 2cm pieces
100g ground almonds
4 tbsp plain flour
150g caster sugar
3 Very Large Burford Brown eggs
3 Very Large Burford Brown egg yolks
500ml double cream plus extra for serving
20g toasted flaked almonds
Icing sugar for dusting
Preheat oven to 180c/ 360f/ gas mark 4.
Grease the inside of a 30cm shallow casserole dish with butter.
Scatter the fruit and chopped marzipan evenly in the dish. Whisk the remaining ingredients together in a large mixing bowl and pour over the fruit.
Bake in the oven for 50-55 minutes or until golden and risen.
Remove from oven, dust with icing sugar, scatter over the almonds and serve immediately with cream.