Blueberry and Orange Clafoutis - Purebread

Blueberry and Orange Clafoutis

October 5, 2017

This is slightly adapted from an online Jamie Oliver recipe, and is very easy to make. It’s also tasty, and low in sugar. Baked custard fans will be in their element.


1Preheat the oven to 180°C.

2Place all the batter ingredients in a food processor and blend until smooth.

3Set the mix aside for 15 to 20 minutes while you prepare the fruit.

4Use the very soft butter to thoroughly grease the bottom and sides of a 25cm diameter shallow glass baking dish.

5Sprinkle the greased base with 1 Tbsp of sugar.

6Place the fruit of your choice evenly on top of the sugar and put in the oven for between 5 and 15 minutes (depending on whether your fruit is fresh or frozen) until the fruit softens and begins to ooze a little juice.

7Remove the dish from the oven and pour the prepared batter over the surface of the fruit.

8Return the dish to the oven and cook for 35 to 50 minutes, depending on the nature of your oven. Gas ovens will generally be at the longer end of the cooking time. The clafoutis is done when it is set and lightly browned. It is essentially a custard, so it will not go as firm as a normal cake!

9Dust lightly with icing sugar and serve warm.

10Leftovers can be stored in the fridge, in a covered dish, for a couple of days and reheated as needed.



10g well softened butter, to grease the baking dish

1 Tbsp sugar

300g fresh or frozen blueberries (or other fruit, such as raspberries or the traditional cherries, with the stones removed to avoid large dental bills...)


6 Tbsp Gluten Free Goodies Company Rich Cake and Biscuit mix

½ tsp Gluten Free Goodies Company baking powder

3 large eggs

4 Tbsp sugar

300ml milk

1 tsp vanilla extract

Grated rind of ½ an orange

Pinch of salt