Mai Tai Clafoutis

Inspired by the Mai Tai cocktail, Simon Rimmer's version of the classic French 'batter' pudding uses the same combo of dark rum, Angostura bitters, apricot and pineapple
By Simon Rimmer
Mai Tai Clafoutis
  • Rating:
  • Serves: 6
  • Cook Time: 25 minutes
  • Prep Time: 25 minutes plus 2 hrs macerating
  • Effort: medium


For the syrupy fruit

  • 150 g sugar
  • 200 ml water
  • 100 ml dark rum
  • splashes angostura bitters
  • 1 lime, juice only
  • 4-6 apricots, sliced
  • 100 g chopped pineapples
  • 1 orange, segmented

For the batter

  • 100 ml milk
  • 150 ml whipping cream
  • vanilla pods, split
  • 4 eggs
  • 200 ml golden caster sugar
  • 20 g flour
  • pinches salt


1. Bring the sugar and water to the boil, reduce to a simmer and cook for 5 minutes, until just syrupy. Add the dark rum, angostura bitters, lime and fruit. Remove from the heat and leave to macerate for 2 hours.

2. For the batter, bring the milk, cream and vanilla to the boil, remove from the heat and cool slightly. Strain the milk and cream through a fine sieve to remove the vanilla pod and leave on one side.

3. Beat the eggs and sugar together, add the flour and a pinch of salt and mix well. Add the flour mixture to the cooled milk and cream.

4. Preheat the oven to 200C/gas 6 and butter and sugar the inside of four ramekins. Divide the fruit between the ramekins, reserving the syrup. Pour the batter over the fruit and cook for 20 minutes.

5. Meanwhile boil the liquid for another 5 minutes or so, until syrupy.

6. To serve, make a little well in the top of the pudding and pour in the hot syrup; top with whipped cream.

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