Roasted Fig Clafoutis

Sweet, caramelised figs complement smooth-textured batter in Mike Robinson's delectable take on a classic French dessert
By Mike Robinson
Roasted Fig Clafoutis
  • Rating:
  • Serves: 6
  • Cook Time: 25 minutes
  • Prep Time: 20 minutes
  • Effort: easy


  • 8 figs, halved
  • 2 tbsp orange liqueur
  • 100 g plain flour
  • 2 tbsp caster sugar
  • 1 tsp vanilla extract
  • 225 ml single cream
  • 3 eggs
  • 1 tbsp honey, warmed
  • 1 tsp butter, softened for greasing
  • 1 tbsp apricot jam
  • thick Guernsey double cream, to serve


1. Pre-heat the oven to 180C/gas4

2. Place the fig halves in a bowl, pour over the orange liqueur and set aside to steep for 30 minutes.

3. For the batter, whisk together the flour, sugar, vanilla extract and cream until it becomes a smooth batter. Beat in the eggs. Preheat a grill.

4. Drizzle the steeped figs with the warmed runny honey and grill for 5 minutes, until they have softened and the honey begins to caramelise.

5. Grease 6 ramekins with the butter and dust each one with caster sugar. Place 3 fig halves into each small dish and pour over the batter.

6. Bake for 15-20 minutes, until the batter has set and is slightly raised. Warm the jam in a small saucepan and use to brush over the top of each baked pudding. Cool slightly and serve each pudding with a large dollop of Guernsey double cream.

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