Dessert

Gooseberry & Almond Clafoutis Recipe

Name: Gooseberry & Almond Clafoutis Recipe
Prep time: 15 min
Cook time: PT-492359H59M24S
Total time: PT-492359H59M24S
Cuisine: French
Ingredients: Butter, for greasing the dish; 140g golden caster sugar; 400g gooseberries, topped and tailed; 4 eggs; 50g plain flour; 50g ground almonds; 1 tsp vanilla extract; 1 lemon, zested; 250ml double cream; 2 tbsp flaked almonds; Icing sugar, for dusting

ByBen Miller January 26, 2026January 26, 2026

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Introduction

Gooseberry & almond clafoutis is a delightful French dessert that combines tart, juicy gooseberries with a rich, almond-infused batter. This easy-to-make baked pudding is perfect for a cozy afternoon treat or an elegant finish to any meal.

The image shows a round baked dessert in a silver pan, placed on a white marbled surface. The dessert has a light golden crust forming the base and edges. On top, there is a layer of greenish filling that appears slightly bumpy and moist, covered with a generous amount of light brown sliced almonds scattered evenly. A light dusting of powdered sugar is spread over the almonds and surface, giving a slight white powdery look. To the left of the pan, there is a silver spoon and towards the back right, an orange cloth is partially visible. The overall setting has soft, warm lighting. photo taken with an iphone --ar 4:5 --v 7

Ingredients

Butter, for the dish
140g golden caster sugar
400g gooseberries, topped and tailed
4 eggs
50g plain flour
50g ground almonds
1 tsp vanilla extract
1 lemon, zested
250ml double cream
2 tbsp flaked almonds
Icing sugar, for dusting

Instructions

Step 1: Preheat the oven to 200°C (180°C fan)/gas mark 6. Butter a 23cm round flan dish, then sprinkle 2 tablespoons of golden caster sugar evenly over the base. Add the gooseberries, gently shaking the dish to coat them in sugar. Set aside.
Step 2: In a bowl, combine the remaining caster sugar, eggs, plain flour, ground almonds, vanilla extract, lemon zest, and a small pinch of salt. Whisk together until smooth.
Step 3: Gradually whisk in the double cream until the batter is completely smooth and well combined.
Step 4: Pour the batter evenly over the sugared gooseberries in the flan dish. Scatter the flaked almonds on top.
Step 5: Bake in the preheated oven for 30 to 35 minutes until the clafoutis has puffed up and turned light golden brown.
Step 6: Allow the clafoutis to cool slightly. Dust generously with icing sugar before serving warm.

Tips & Variations

For a nuttier flavor, toast the flaked almonds lightly before sprinkling them on top.
Substitute gooseberries with other tart fruits like cherries or rhubarb for a different twist.
Serve with a dollop of crème fraîche or vanilla ice cream to balance the tartness.

Storage

Store any leftover clafoutis covered in the refrigerator for up to 2 days. Reheat gently in a low oven or microwave until warm before serving to restore its soft texture.

How to Serve

A round tart in a white dish, filled with a golden brown baked layer that looks soft and slightly puffed, with light green pieces showing through underneath. The top is sprinkled with many thin, off-white almond slices and dusted with a fine white powder, likely powdered sugar. The tart edges are lightly browned and slightly raised from the dish. It sits on a white marbled surface with an orange cloth softly folding in the background, and a silver spatula beside it. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen gooseberries for this recipe?

Yes, frozen gooseberries can be used. Thaw them completely and drain any excess liquid before adding them to the dish to prevent the batter from becoming too runny.

What can I use instead of double cream?

You can substitute double cream with full-fat milk or half-and-half, but the clafoutis will be less rich and creamy. For a dairy-free option, use coconut cream for a different flavor.