Alex HollyWood says “This is named after my French godmother – Monique – who makes a perfect baked Clafoutis. I love the way you can see the whole berries nestling in the buttery cake mixture. Served with crème fraiche, this is divine.”

  • Preheat the oven to 180c and grease a baking dish.
  • In a bowl mix the strawberries and blackberries with the brandy and allow to sit.
  • Sift the flour into a bowl and stir in the baking powder, sugar and salt. In a separate, dish whisk the eggs, vanilla and cream together then slowly add the mix to the flour, stirring until you have a smooth batter.
  • Place the brandied fruit into the greased dish arranging it so that the rounded sides of the strawberries face upwards and pour the batter over the top.
  • Bake for 35 minutes until puffed up and golden brown. Remove from the oven, dust with the icing sugar and serve.


  • Butter for greasing
  • 150g BerryWorld strawberries, halved
  • 150g BerryWorld blackberries
  • 1 tbsp brandy
  • 60g plain flour
  • 1/2 tsp baking powder
  • Vanilla extract
  • 250ml single cream
  • Icing sugar for dusting
  • 3 free range eggs
  • Pinch of salt
  • 100g caster sugar