Skip to content
Open menu Close menu

Feed your appetite for cooking with Penguin’s expert authors

penguin logo

Nadiya Hussain’s Blueberry Clafoutis

Bake Nadiya Hussain's Blueberry Clafoutis for a quick, light and fruity French-inspired dessert.

From the book

Nadiya Hussain


I love nothing more than a dessert that is quick and easy to make – especially the kind that can be prepared beforehand and then baked when you are ready to eat it. This clafoutis is best eaten fresh, but you can make the batter up to 24 hours in advance and refrigerate until ready to use. Serving up a pudding straight from the oven makes you look like domestic goddess, and is a surefire crowd-pleaser. The steps for putting this together are so simple, and the mixture of vanilla and blueberries is delicious. It’s best served warm, but don’t be too eager and scorch your mouth. I speak from experience. Leave it to cool just slightly, and serve it with pouring cream.

Read more Read less


4 medium eggs
160g plain flour
160g unsalted butter, melted and cooled
300ml whole milk
120g caster sugar
1 vanilla pod, split lengthways, or 1 tsp vanilla bean paste
40g unsalted butter
300g blueberries
1 tbsp granulated sugar, for sprinkling

Essential kit

You will need: a baking dish, approximately 25cm in diameter and 4cm deep.

Don't miss our spring eBook sale!


Preheat the oven to 200°C/fan 180°C.

Lightly beat the eggs in a mixing bowl with a whisk, then lightly beat in the flour. Whisk in the cooled melted butter, then gradually whisk in the milk, then the sugar. Finally, whisk in the vanilla seeds (scraped from the pods) or the vanilla paste.

Use the 40g butter to generously line the inside of a baking dish, approximately 25cm in diameter and 4cm deep. Put all the blueberries in the base of the greased dish, and and pour over the batter.

Bake for 10 minutes, then lower the temperature to 180°C/fan 160°C. Bake for a further 10 minutes and check to see if the clafoutis is cooked by inserting a skewer in the centre and seeing if it comes out clean. If not, continue to bake and check at 5-minute intervals.

Remove from the oven and allow to cool for 10 minutes before serving. The clafoutis will sink very slightly as it cools; if you want to serve it before it sinks make sure you make people aware that it is very hot.

Sprinkle the top with granulated sugar before serving.

Comments are closed.


Subscribe to The Happy Foodie email newsletter

Get our latest recipes, features, book news and ebook deals straight to your inbox every week

From the book: Nadiya’s Kitchen

Close menu