Mary Berry Clafoutis Recipe

I’ll be honest, the first time I heard the word clafoutis, I thought it was one of those desserts you only order in a French bistro after saying “oui” to the wine list. But turns out? It’s laughably easy. Like, throw-it-in-a-dish-and-bake-it easy. Mary Berry’s version, as always, is no fuss. A little lemon zest, some raspberries (the more squishy and overripe, the better in my opinion), and a few pantry staples — and somehow you’ve made something that looks like it belongs in a food magazine.

The texture? Somewhere between a custard and a pancake. Not too sweet, soft in the middle, with golden edges that go just the right kind of chewy. It’s the sort of pud that makes you feel like you know what you’re doing — even if your kitchen is a bit of a disaster zone (mine usually is). Also, you can totally eat it for breakfast. I have. No regrets.

Why You’ll Love It

• You mix it in one bowl — fewer dishes, more dessert.
• Looks fancier than it is — good for impressing people with minimal effort.
• Lemon zest makes it sing — that little lift cuts through the richness beautifully.
• You don’t need a mixer — or any special equipment, really.
• It’s forgiving — lumpy batter? Berries sinking? Still tastes brilliant.
• Good hot, cold, or straight from the dish with a spoon. (You do you.)

Ingredients

• 3 tbsp unsalted butter, melted (plus a bit extra to butter the dish)
• ½ cup plain flour
• ¼ cup + 2 tbsp granulated sugar
• small pinch of kosher salt
• 3 large eggs
• zest of 1 lemon
• ¼ cup + 2 tbsp whole milk
• 1½ pints raspberries (about 3 cups)
• icing sugar, for dusting

How to Make It

Preheat and grease things up:

Set your oven to 350°F (or 175°C). Grab a shallow baking dish — something around 6 inches across — and give it a proper buttering. You want that golden crust, so don’t be shy.

Dry bits first:

In a big-ish mixing bowl, whisk together the flour, sugar, and a pinch of salt. Just to break up any lumps and make sure the sugar’s evenly spread.

Eggs, butter, zest — all in:

Crack in the eggs, pour in your melted butter (make sure it’s not hot or you’ll scramble the eggs), and add your lovely lemon zest. Whisk it all up. It’ll look a bit thick and claggy — that’s fine.

Loosen it up with milk:

Gradually add the milk, whisking as you go. The batter should get smoother and a bit bubbly by the end. Don’t worry if it’s not perfectly silky — clafoutis is rustic. That’s the charm.

Batter meets berries:

Pour your batter into the buttered dish. Scatter the raspberries over the top — don’t press them in, just let them fall where they may. Some will sink, some won’t. It’s all good.

Bake until golden and puffed:

Pop it in the oven and bake for about 30 minutes. You’re looking for puffed edges and a centre that’s just set — not jiggly, but still soft. It’ll deflate a bit once it comes out. That’s normal. That’s life.

Serve with a flourish (or not):

Let it cool for 10 minutes or so. Dust with icing sugar just before serving — or not, if you’re not that sort of person. I like it warm with a dollop of crème fraîche or cold with coffee the next morning. No rules here.

Common Mistakes and How to Dodge Them

It came out rubbery — what went wrong?
Most likely overbaked. This one’s sensitive. Pull it as soon as it looks just set in the middle. It keeps cooking a bit as it cools.

My berries all sank.
That’s totally normal. If it really bothers you, toss them in a spoonful of flour before adding them. Personally, I like the little berry puddles at the bottom.

It’s too eggy.
Try a splash of vanilla extract next time to mellow it out. Or add a bit more zest. Or both.

Why does it look deflated?
Because it is deflated. That’s what it does. Starts off puffed and proud, then sinks into itself like a little sigh. Still delicious.

Storage and Reheating

Fridge:
Let it cool completely, then cover or transfer to a container. Keeps 2–3 days, though good luck not finishing it sooner.

Freezer:
Yep, you can freeze it. Slice it, wrap it, freeze it. Defrost in the fridge overnight and warm up when the craving hits.

Microwave:
30 seconds at medium power works for a single slice. It’ll be a bit softer but still good.

Oven:
If you’ve got time, reheat at 350°F for 6–8 minutes. The edges get their bounce back.

Frequently Asked Questions

Can I use frozen raspberries?
Yep. Don’t thaw them first or you’ll end up with soggy batter. Chuck ’em in frozen.

Is clafoutis meant to be served hot or cold?
Either. I prefer it warm, but it’s also lovely straight from the fridge with a coffee the next morning.

What if I don’t have lemon zest?
Orange zest works. Or skip it entirely and add vanilla. You’ll lose that bright edge, but it’ll still taste fab.

Can I use a different fruit?
Definitely. Cherries are traditional, but blueberries, plums, blackberries — anything juicy will work.

Nutrition Facts (Per Serving):

• Calories: 268
• Fat: 8.6g
• Carbs: 42g
• Protein: 7.4g
• Sodium: 105mg
• Sugar: 28g

Try More Mary Berry Recipes:

• Mary Berry Golden Syrup Cake
• Mary Berry Congress Tarts
• Mary Berry Limoncello Trifle