Raspberry clafoutis

Raspberry clafoutis dessertClafoutis is a rich fruit pancake, baked in the oven and served warm. It’s traditionally made with black cherries and originates from the Limousin area in France.

This version of the recipe uses frozen raspberries, so is great for making year-round. The recipe was recommended to us by a customer, Jackie Keeble, as a simple and delicious dinner party staple.

  • 40g butter
  • 3 eggs
  • 50g caster sugar
  • Pinch of salt
  • 65g plain flour, sifted
  • 300ml milk
  • 225g frozen raspberries
  • A little extra caster sugar for sprinkling

Serves 4 – 6. Preparation time 15 mins, cooking time 45 mins.

Preheat oven to 200 deg C / 400 deg F / Gas mark 6.

  1. Melt the butter and use a little to grease a 23cm (9″) china flan dish.
  2. Whisk the eggs and sugar for about 5 minutes until pale and foamy. Stir in the salt, flour and then the milk, and the remaining butter to give a smooth batter.
  3. Pour half the mixture into the flan dish and bake in a preheated oven for 15 minutes.
  4. Arrange the frozen raspberries on top of the batter and pour the remaining batter carefully around the fruit. Return to the oven for 30 minutes, until slightly risen and golden.
  5. Sprinkle with caster sugar and serve straight away with thick cream.

This recipe originated in the Marks and Spencer Delicious Desserts book, now out of print.

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