Fig clafoutis (gluten free)
Prep time
Cook time
Total time
Serve hot, warm or cold. Lovely afters to take on picnics. For dinners, serve warm with single cream or, prick a few holes in the warm clafoutis and drizzle over some Vin Santo and serve with extra sliced figs! Just substitute the ground almond and the cornflour for regular self-raising for a non gluten-free version. Omit the baking soda and cream of tartar if using SR flour, but not if using plain. Baking powder has gluten so don’t substitute it for the soda & tartar if you need a totally gluten-free version. Serves 6 (ramekins)
Recipe type: Hot Dessert
Cuisine: French - Mediterranean
Serves: 6
  • 400g figs, sliced thinlyDrunken Vin Santo Fig clafoutis gluten free
  • 50cl Vin Santo (to soak figs in) or use a Sherry, Marsala or other dessert wine
  • 50g cornflour (maize flour)
  • 50g ground almonds
  • 3 teaspoons cream of tartar
  • 1.5 teaspoons baking soda
  • 100g caster sugar, plus some to sprinkle on soaking figs
  • pinch of salt
  • 4 eggs (large), separated
  • 15cl milk
  1. Butter the ramekins or single large souffle dish.
  2. Wash, pat dry and slice figs thinly, then soak in the Vin Santo and sprinkle a little caster sugar over. Leave to infuse for an hour.
  3. When ready to bake, preheat oven to 180°C. Then, mix the ground almonds, cornflour, sugar, cream of tartar, baking soda and salt in a large bowl.
  4. Separate the egg yolks and whites carefully and beat the yolks lightly. Then, add a little at a time to the dry ingredients and mix well.
  5. Drain the figs from the Vin Santo and add the strained-off wine and the milk to the mixture, beating in well.
  6. In a separate bowl, and with scrupulously clean beaters, whisk up the egg whites to firm but not too solid peaks. Then, fold the meringue carefully into the clafoutis mixture, a little at a time, ensuring you don’t beat or knock out the little air bubbles.
  7. Pour a little of the clafoutis mixture into the bottom of the ramekins, then add a few slices of figs, and repeat until you are 1cm (small ramekins) or 2cm (large, single mould) from the top. Dress the top of the mixture decoratively with remaining fig slices. Sprinkle on a little more caster sugar.
  8. Bake small ramekins on a metal baking sheet for around 25-30 minutes until risen and lightly golden. A single, large dish may take 40 minutes. The clafoutis should be firmish but not hard to touch when baked. It will be less light than a regular Victoria sponge though.
  9. Cool on a rack, and keep in the ramekins.
Recipe by The Red Bistro at