Food & Drink, Summer

Gooseberry Clafoutis Recipe

gooseberry clafoutis
gooseberry clafoutis

Love gooseberries? Try this delicious gooseberry clafoutis recipe.

Gooseberries are one of my absolute favourite summer fruits.  Growing up we had a gooseberry bush at the bottom of our garden.  It was always such a treat, mid-summer, to venture down and eat gooseberries straight from the bush, still hot from the July sun.  While I still enjoy eating gooseberries straight up, I’m always on the lookout for good gooseberry recipes.

I once saw one of my favourite TV chefs, Nigel Slater, cook cherry clafoutis on TV.  It looked absolutely amazing and I made a mental note to myself that I bet it would also be good made with gooseberries.  That thought went right out of my head until the other day when I bought some cheap Scottish gooseberries on a whim from a market stand in Edinburgh.  I was going to eat them raw, but then just in the nick of time Nigel’s cherry clafoutis and my hunch about gooseberries came back to me.

I’m pleased to say my hunch was right, and my partner has requested that I make more and more clafoutis.  Coming from him this is definitely a sign of a good clafoutis!  So you can enjoy it too, today I’m sharing this delicious gooseberry clafoutis recipe with you.

What Is Clafoutis?

Clafoutis is a French dish, typically made with cherries in a thick silky batter.  It makes for a fantastic summer dessert, made at the height of soft fruit season.  The sweetness of the batter combined with the sharpness of the gooseberries just hits the spot!

bowl of gooseberries
best clafoutis recipe

Gooseberry Clafoutis Recipe

Adapted from Nigel Slater.

seasonal cake recipes

Gooseberry Clafoutis

This delicious gooseberry clafoutis is a tasty and summery twist on the French classic dessert.
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 35 minutes


  • 400 g gooseberries
  • 30 g butter plus extra to grease your baking dish
  • 2 eggs
  • 150 ml milk
  • 90 g granulated sugar
  • 90 g flour
  • 2 tablespoons of icing sugar
  • 1.5 teaspoons of vanilla extract


  1. Preheat your oven to 180°C/gas mark four.
  2. Cut the tops and stalks off of your gooseberries, and give them a good wash.
  3. Butter a roughly 20cm pie dish or baking tin and then lightly sprinkle with a little bit of icing sugar. Place your gooseberries in the dish.
  4. Beat your eggs and sugar together until creamy. Then add your flour (sifted), vanilla essence and milk and mix well until combined.
  5. Melt your butter in a small pan and add to the mix, stirring well.
  6. Pour the batter over the gooseberries, and place your pan in the oven for around 35 minutes, or until your clafoutis is puffed and golden brown and a skewer or knife comes out clean. I had to place some baking parchment over my clafoutis at around the 20 minute mark to stop it burning, so keep an eye out!
  7. Dust with icing sugar and serve warm, perhaps with a spot of cream!
nigel slater recipe

For the photos, I garnished my gooseberry clafoutis with some elderflower.  The raw flowers are edible and work really well with gooseberries! You can even make an elderflower cordial from them. See my guide to edible flowers for more edible flower ideas.

I hope you enjoy this gooseberry clafoutis!  Do you have any good gooseberry recipes?  Do share in the comments below!

Food & Drink, Summer

Strawberry and Basil Scones Recipe

strawberry and basil scones recipe
strawberry and basil scones recipe

Try my delicious strawberry and basil scones recipe this summer!

Aah, strawberries, how I could feast upon them all day long.  Sadly the strawberry season is so fleeting – coming into season at the start of June, and on the wane come mid-August. Therefore, I try and pack in as many as I can into summer!  This strawberry and basil scones recipe is a great way to enjoy this summer glut!

Fresh local strawberries are so cheap and delicious right now, and my local shop packs its shelves with punnets and punnets of the things.  If you go in at the right time in the evening you can come away with a punnet for just a pound.

I picked up a punnet on Sunday at such a price, and my mind immediately turned to strawberry scones.  I generally have all the ingredients to hand for making scones. And scones are a fairly easy bake, without the need for any equipment (perfect if you’re cooking with toddlers too like I was!).

As I returned from the shop and was putting the key in my door I caught a glimpse of the basil growing in our window box, and thought what a great addition to a strawberry scone!  Behold strawberry and basil scones!

If you’ve got some strawberries leftover then I’ve got a two-for-one for you here, as I’m also sharing a tasty strawberry butter recipe that’s ready in minutes.  The butter really complements the strawberry and basil scones really well so I’d very much recommend you make both if possible!  If not then don’t worry, the scones are just as tasty without!

strawberry and basil scones
strawberry butter

Strawberry and Basil Scones Recipe

adapted from Heat Oven to 350

Strawberry and Basil Scones Recope

This strawberry and basil scone recipe is a light and delicious surprisingly savoury treat – the basil isn’t overpowering and adds a delicate flavour.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8 slices


  • 350 g self-raising flour sifted (plus extra for kneading)
  • 220 g unsalted butter at room temperature
  • 60 g granulated sugar
  • 2 eggs
  • 110 ml milk
  • 175 g fresh strawberries hulled and roughly chopped
  • 2 tablespoons of fresh basil – roughly chopped
  • 1/2 teaspoon salt
  • Pinch of black pepper
  • Oats and sugar to sprinkle on top


  1. Preheat your oven to 200°C.
  2. To a large bowl add your sifted flour, sugar, salt and pepper, and stir well.
  3. Cut your butter into small cubes, add to the bowl of dry ingredients. Using your hands rub the butter in until you’ve got a coarse mix, without any large lumps of butter.
  4. Add your strawberries and basil, and mix gently.
  5. In a separate bowl, beat your two eggs and add the milk.
  6. Make a well in the flour/strawberry mix and pour the egg/milk mix in. Gently mix with a large spoon until the mixture is combined.
  7. Flour your work surface and turn your dough out on to it. Gently knead your dough a few times.
  8. Transfer to a greaseproof paper lined baking tray and shape into a circle, about 2cm thick.
  9. Brush with milk, and sprinkle a light dusting of oats and sugar on top.
  10. Slice into eight sections, and place in the oven for about 20 minutes or so until golden brown. Keep an eye on it from the 15 minute mark onwards.
baking ideas with toddlers

Toddler optional!

The basil isn’t overpowering – just enough to give the scones a little flavour, and is surprisingly savoury making it a good breakfast scone.

If you’re after a little sweetness then I made strawberry butter from the leftover strawberries, which really transforms the scones into a lightly sweetened treat!

Strawberry Butter Recipe 

via Martha Stewart

You need:


1 pack of unsalted butter (250g) (at room temperature)

35g icing sugar

1/4 teaspoon salt

90g strawberries (hulled and roughly chopped)


Using a hand mixer mix together the butter, icing sugar, and salt.  It’s quite messy so go at a low speed!  This could take a couple of minutes depending on how soft your butter is.

strawberry butter mixing

Add your strawberries, and mix again, until the strawberries are combined.  Serve on the toasted strawberry and basil scones, regular scones, or toast, or however your fancy takes you.

I thought it would be fun to cut the butter into heart shapes but you can skip this step!

The butter can be frozen and will last up to 2 months in the freezer.  I’ve lost count of how many hearts I have in the freezer right now!

easy scone recipe

Enjoy your strawberry and basil scones!  What are your favourite strawberry recipes?