Photo: Agnieszka Kwiecień, Nova, GFDL 1.2 · source
Dish · From Bladwijzer
Raspberry clafoutis
- Makes: 4–6 servings
- Time: 15 min + 40 min baking
- From: Raspberry
Ingredients
- 300 g raspberries
- 3 eggs
- 80 g caster sugar
- 1 sachet vanilla sugar (8 g)
- 60 g plain flour
- 1 pinch of salt
- 250 ml milk
- 100 ml cream
- butter for the dish
- icing sugar, for dusting
Method
- Heat the oven to 180 °C (160 °C fan) and butter a baking dish of about 24 cm.
- Spread the raspberries over the dish.
- Whisk the eggs with the sugar and vanilla sugar until lightly frothy.
- Sift the flour and salt over the top and stir until you have a smooth batter.
- Stir in the milk and cream, then pour the batter over the raspberries.
- Bake for 35–40 minutes, until the clafoutis is golden and set in the middle.
- Leave to rest for 10 minutes and dust with icing sugar. Best served lukewarm.
Storing: Best on the day, lukewarm. Leftovers keep covered in the fridge for 2 days; warm them briefly in the oven.