Fig Clafoutis

Fig clafoutis

Fresh fig season is the best season (apart from summer, but we’re not counting that).

I’m really lucky that my friend’s mum has a large fig tree, and I’ve been reaping the bounty of their harvests.

That’s right – free figs all for meeeee. Alastair doesn’t really eat them, so I’ve been scoffing them down like crazy.


My friend has been so generous with the figs that I had enough to bake with. I made a clafoutis with a few of them in the weekend, but alas it was a bit of a fail. I used frozen blueberries, and frozen berries combined with very ripe and juicy figs meant that the clafoutis batter didn’t quite set and puff up properly. You can see how watery it is in this picture.

It tasted good but pretty it was not.

Mostly just blogging this to show that, despite all the pretty photos, there’s not always success in the kitchen.

That and so I can share (boast) about the wonder of fresh figs.

Fig Clafoutis

Rating: 31

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Serving Size: Serves 4

Fig Clafoutis


  • 40g butter, melted and cooled
  • 2 eggs, separated
  • 1/3 cup (75g) caster sugar
  • 1/2 teaspoon finely grated lemon rind
  • 1/2 teaspoon vanilla extract
  • 1/4 cup (35g) plain flour
  • 1/3 cup (80ml) thick cream, plus extra to serve
  • 4 black or green figs, halved
  • 100g fresh blueberries (don't use frozen - if you don't have fresh, leave them out)
  • Icing sugar, for dusting


  1. Preheat oven to 180°C.
  2. Whisk together the butter, egg yolks, sugar, rind and vanilla until it's pale and the sugar is dissolved.
  3. Add the flour and cream and whisk until smooth.
  4. In a separate bowl, use an electric mixer to whisk egg whites and a pinch to soft peaks.
  5. Gently fold the egg whites into the flour mixture.
  6. Arrange the figs in a 4-cup capacity shallow ovenproof dish. Scatter with fresh blueberries.
  7. Pour the batter over.
  8. Bake for 20-25 minutes or until puffed and golden.
  9. Dust with icing sugar and serve warm with cream.


Adapted from