Loquat clafoutis

Name: Loquat clafoutis
Total time: 1 h
Yield: 6 people
Ingredients: 400 g ripe loquats; 10 g butter for the dish; 3 eggs; 75 g sugar; 60 g plain flour; a pinch of salt; 300 ml milk; 1 tablespoon icing sugar

Updated on 10 October 2026

Makes: 6 people
Time: 1 hr
From: Loquat

Ingredients

400 g ripe loquats
10 g butter for the dish
3 eggs
75 g sugar
60 g plain flour
a pinch of salt
300 ml milk
1 tablespoon icing sugar

Method

Preheat the oven to 180 °C and butter an ovenproof dish of about 24 cm.
Peel the fruits, halve them, remove the stones and the brown membrane and lay the halves cut side down in the dish. Throw the stones away.
Whisk the eggs with the sugar until frothy, stir in the flour and salt to make a smooth batter, then gradually stir in the milk.
Pour the batter over the fruit and bake the clafoutis for 35 to 40 minutes until puffed up, golden and set in the middle.
Leave to cool until lukewarm and dust with icing sugar.

Storing: Best lukewarm, the same day; leftovers keep for a day in the fridge.