Stone fruit, blueberry and cardamom clafoutis

This gorgeous fruity dessert is so simple to make - just 15 minutes of preparation, then the oven will do all the work! Swap the stone fruit for pears if they're out of season, and serve with a generous scoop of ice cream.

By Rachel Savage
  • 15 mins preparation
  • 40 mins cooking
  • Serves 4 - 6
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  • 3 eggs
  • 1 cup milk
  • 2 tbsp flour
  • 1 tsp vanilla paste or extract
  • 2 tbsp maple syrup
  • 1 tsp ground cardamom
  • 6 stone fruit, pitted, and halved or sliced into small wedges (we used apricots but any stone fruit will work – or try pears, cored, peeled and sliced, when stone fruit is out of season)
  • 1/3 cup frozen or fresh blueberries
  • Icing sugar, for dusting
  • Yoghurt or ice cream, to serve


  • 1
    Heat oven to 170°C fanbake and grease a small flan tin or cake tin (our heart-shaped one measured 20cm across).
  • 2
    Place eggs, milk, flour, vanilla, maple syrup and cardamom in a food processor and whizz until smooth and well combined. (Or use a bowl and electric beaters.)
  • 3
    Pour mixture into prepared tin, then arrange stone fruit (cut-side up or down – doesn't matter) and blueberries on top, spacing them out evenly.
  • 4
    Bake in the oven for 40 minutes or until clafoutis is cooked through and doesn't wobble in the middle.
  • 5
    Dust with a little icing sugar and serve straight from the dish with yoghurt or ice cream.

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