The Great Australian Bake Off

Indulge in Matt Moran's luscious apple clafoutis.


  • Raisin puree

  • 70g golden raisins

  • 1 1/2 cups water

  • 2 teaspoons lemon juice

  • Apples

  • 100g caster sugar

  • 100ml calvados (apple brandy)

  • 2 cups water

  • 1 cinnamon stick

  • 1/2 a star anise

  • 4 golden delicious apples

  • Batter

  • 140ml pure cream

  • 200ml milk

  • 20ml calvados (apple brandy)

  • 1 vanilla bean, seeds scraped

  • 2 eggs

  • 60g caster sugar

  • 2 teaspoons plain flour

  • Walnut crème 

  • 50g walnuts

  • 150g crème fraiche


  • 1.

    Preheat oven to 180°C fan-forced.

  • 2.

    For the raisin puree, place raisins and water into a small saucepan and bring to the boil, simmer for 10-15 minutes or until raisins have plumped and soft. Remove from heat and strain reserving the raisins. Place raisins and lemon juice into a small chopper attachment and blend with stick blender until smooth. Spread evenly over the base of a 23cm round shallow pie dish and set aside at room temperature.

  • 3.

    Meanwhile for the apples, place sugar, calvados, water, cinnamon stick and star anise in a medium saucepan, stirring, then bring to the boil. Remove from heat.

  • 4.

    Peel apples and using the large end of a melon baller scoop 24 balls from apples into a bowl. Place apple balls into warm syrup. Cut a round of baking paper and press to cover apples. Top with a small side plate to weight and hold the balls down. Bring syrup back to the boil; remove from heat immediately. Remove plate and paper using tongs. Place a large sieve over a bowl and sieve the apples from syrup, place apples on a swiss roll pan and refrigerate to cool. Discard syrup.

  • 5.

    For the batter, place cream, milk, calvados and vanilla bean seeds in a medium saucepan and bring to the boil, then remove from the heat. Meanwhile, place eggs, sugar and flour into a large bowl and whisk to combine. Add a little of the warm milk mixture to the egg mix and whisk to combine. Then add remaining milk to bowl, whisking to combine. Strain batter into a 1 litre glass jug. Set aside.

  • 6.

    To assemble, place the pie dish onto a baking tray. Arrange the apple balls over the top of the raisin puree, then pour in batter over apples to coat. Bake for 1 hour or until golden brown and glazed on top and set.

  • 7.

    Meanwhile for the walnut crème, place walnuts on swiss roll pan. Roast for 7-10 minutes or until toasted, set aside to cool. Roughly chop nuts and place in a bowl, reserving a few to sprinkle on top. Add crème fraiche to nuts and fold to combine. Place into a small serving dish and sprinkle with reserved nuts.

  • 8.

    Serve clafoutis with walnut crème to the side.

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