Pear and poire william clafoutis with blackcurrants

Round off your meal with Mike Robinson's deliciously tipsy version of a classic French fruit pudding
By Mike Robinson
Pear and poire william clafoutis with blackcurrants
  • Rating:
  • Serves: 6
  • Cook Time: 40 minutes
  • Prep Time: 20 minutes plus 3-4 hrs soaking
  • Effort: easy



  • 4 Comice pears, ripe, halved and cored
  • 150 ml poire william liqueur
  • 1 tsp butter, softened, for greasing
  • 1 tbsp caster sugar, for dusting
  • 100 g plain flour
  • 1 tsp vanilla extract
  • 225 ml single cream
  • 3 eggs
  • 50 g blackcurrants, fresh or frozen


1. Preheat the oven to 180C/gas 4. 2. Place the pear halves in a bowl, pour over the Poire Williams liqueur and set aside to macerate for 3-4 hours. 3. Remove the pears from the liqueur, reserving the marinade. Cut at an angle 4-5 times on each pear half, taking care not to cut through the whole way. Fan out each piece of fruit.4. Grease an ovenproof dish with butter and dust with caster sugar. Place the pears, flat side-down, in the dish. 5. In a mixing bowl, whisk together the flour, sugar, vanilla extract and cream to form a smooth batter. Whisk in the eggs and a splash of the reserved marinade. 6. Pour the batter around the pears, then sprinkle over the blackcurrants. 7. Bake in the oven for 35-40 minutes, until the pudding is puffed and golden. Serve hot from the oven with vanilla ice cream.

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