Fig, honey and brandy clafoutis

as seen in Crumbs Bath and Bristol


    60g melted butter

    8 large ripe figs

    3 tbsp brandy

    75g plain flour

    3 eggs

    250ml milk

    100ml double cream

    4 tbsp runny honey

    1 tsp vanilla extract

    icing sugar, to dust

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Dessert serves 6

Lending us a recipe from her Ultimate Wood Fired Oven Cookbook making great use of in-coming figs and honey

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The wood-fired oven needs to be running at a hot baking temperature of about 220-240C/425-460F (Or 180C/350F/gas mark 4 for a regular oven) with no live flame (so you can shut the door.)


Brush a little of the melted butter around the inside of a 25-26cm wide round ovenproof dish, tin or pan and reserve the rest for the batter.


Slice the figs through in a cross shape, cutting from the top about 3/4 of the way down to the base to the base. Squeeze the figs a little to open them out.


Arrange them in a pan well spaced out and drizzle the brandy into the cuts in the figs and set aside.


Pour the flour into the mixing bowl, make a well in he middle and crack the eggs. Gently pour the milk, followed by the cream and reserved melted butter, whisking all the time to make a smooth batter.


Add the honey and vanilla, and whisk once more until combines. Set aside to rest for a few minutes, or up to 1-2 hours in the fridge.


When you are ready to cook, give the batter a little whisk to mix it once more, then pour it around the brandy soaked figs. Slide the dish in the oven, shut the door and bake for about 25-35 minutes (depending on the heat.)


The clafoutis is ready when it is puffed up and golden, with just a little bit of a wobble in the centre. If it starts to colour too much on top, move it to a cooler part of the oven or cover loosely with foil.


Leave the clafoutis to cool to the warm side of the room temperature (it will deflate and settle a little) and dust with icing sugar just before serving. Serve scooped into bowls with a little cream poured over (if you fancy!)

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