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Fig Clafoutis Recipe

Having run her own chocolate shop/continental café, Georgina shares some of her favourite recipes with you.

Fig clafoutis consists of jammy figs with a light pudding. Delicious!

Fig clafoutis consists of jammy figs with a light pudding. Delicious!

What Is Clafoutis?

This happens to be one of my favourite desserts, and it's so easy to make and quick to cook (and it usually impresses guests).

As the name suggests, it's a French dessert, usually made with cherries or berries. Recently, I had a "what am I going to do with all these figs" moment, and it turns out that this recipe works really well for figs, as well. It's a batter pudding, so it is super quick to make. You can also make a waffle, or Yorkshire Pudding mix, which is virtually the same.

The recipe is a basic one, but I have also included some tips that will allow you to fancy it up a little.

Cook Time

Prep timeCook timeReady inYields

15 min

25 min

40 min

Serves 4


  • 6 figs, halved
  • 100g / 1/2 cup all-purpose or plain flour
  • 50g / 1/3 cup caster sugar
  • 1 medium or large egg
  • 120ml / 1/2 cup milk, plus extra to make a pouring batter
  • 1 oz / 28g salted butter


  1. Preheat the oven to 200C or 390F.
  2. Prepare the figs. Wash and dry them, then top and tail.
  3. Melt the butter in a shallow metal pan (that you can transfer to the oven). If you want your figs to be super sweet, you could add a level tablespoon of caster sugar at this stage.
  4. Place the figs cut-side down into the pan. Gently cook until soft, but be careful not to burn them, or they will taste bitter.
  5. While the figs are softening, mix the all-purpose flour and caster sugar in a bowl.
  6. Make a well in the centre of the dry ingredients, add the egg and a splash of milk, then beat.
  7. Keep beating and adding milk until you have no lumps and the batter is pouring consistency.
  8. Pour the batter over the figs and bake for 20–25 minutes, until golden brown, risen and set when tested with a finger.
Arrange the figs face down in the pan

Arrange the figs face down in the pan

A pouring batter consistency is slightly thicker than double/heavy cream

A pouring batter consistency is slightly thicker than double/heavy cream

How Do I Know My Batter Pudding Is Ready?

  • Your pudding should rise (sometimes a lot!) and be golden brown.
  • When you press your finger on to the pudding it should feel set and slightly springy.
  • Sadly, your pudding won't stay risen; it will deflate like a soufflé. However, you will have a moist, jammy, figgy pudding.

Serving Ideas for Fig Clafoutis

Clotted cream girt big dollop

Custard/Creme Anglaise

Soya yoghurt

Double Cream

Creme fraiche

Nut-based yoghurt

Creme patissiere



Fig clafoutis, fresh fig and clotted cream

Fig clafoutis, fresh fig and clotted cream

What If I Only Have Self-Raising Flour?

What if I only have self-raising flour? You can still make the clafoutis—it will just come out a little denser and more cake-y. Your pudding won't rise as much, but it will still taste really good.

Super Rich Clafoutis Recipe

As puddings go, clafoutis is fairly calorie-dense, especially with the accompaniments, but if it's a really special occasion, you can make an even richer version...

  • Take out a heaped tablespoon of the flour and switch it for a heaped tablespoon of ground almond.
  • Before adding the milk, add in 100ml (about 3 fl oz) heavy cream, then use a little milk if needed to loosen the batter.
  • Use two eggs instead of one.
Brown turkey fig tree planted in a washing machine drum

Brown turkey fig tree planted in a washing machine drum

Tips for Growing Figs

Figs are super easy to grow and provide a pretty heavy crop of fruit for minimal effort.

They like to have their roots restricted, so my little fig tree is grown in an old washing machine drum, against the fence outside my back door. I must have to walk all of three paces to harvest the fruit.

I water them every day in summer, mainly because they're effectively in a big pot, and I give them a feed once a week, either liquid tomato feed, or Comfrey water, or seaweed feed, whatever's available.

At the end of the season, in early winter, pick off any fruit that is bigger than a garden pea, as it won't ripen. Then just let it do its thing.

My fig is 'Brown Turkey' so when it's ripe the fruit starts to get some colour (but never seems to go really dark brown), and begin to hang down. When squeezed gently they are soft to the touch.

The top fig is just beginning to ripen

The top fig is just beginning to ripen

© 2019 Georgina Crawford


Georgina Crawford (author) from Dartmoor on December 26, 2019:

Hi Roxann,

Keep trying. It's worth it!

Roxann from San Francisco on December 24, 2019:

I tried to make clafoutis for Thanksgiving and it didnt come out right.. but this has given me the motivation to try again!

Georgina Crawford (author) from Dartmoor on August 25, 2019:

Hi Linda, thanks. I lovr clafoutis!

Linda Crampton from British Columbia, Canada on August 24, 2019:

I've never eaten a clafoutis before. I love the sound of your version. The addition of cream to a fig clafoutis sounds like a wonderful idea. I appreciate your tips about how to grow a fig tree at home.

Georgina Crawford (author) from Dartmoor on August 24, 2019:

Glad you enjoyed my recipe Muhammad Abdullah and RTalloni. It's one of my favourites. And, I agree, when figs start to produce fruit they really crop heavily.

Muhammad Abdullah on August 24, 2019:

Wow, this is my first time seeing a dish like this.

RTalloni on August 24, 2019:

Thanks for this introduction to clafoutis along with your method and tips. Our fig orchard is giving us more than we can eat and this would be a lovely way to share them.

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