Recipe Category: Desserts
This clafoutis is based on a traditional French recipe from my friend’s Grand-Mère Lucie. It is usually made with whole cherries, no need to pit them, but I only had raspberries available when I first made it. Best served straight from the oven, while still warm!
|Preparation Time:||10 minutes|
|Cooking time:||30 minutes|
- 2 punnets raspberries or 400g whole fresh cherries
- 4 eggs
- 1/3 cup A1 sugar
- 1/2 cup plain flour
- 50g butter, melted
- 1 teaspoon vanilla essence
- 1 1/4 cups whole milk
Preheat oven to 200°C. Butter a quiche dish and arrange raspberries over the base. Lightly whisk eggs and sugar together, mix in flour, melted butter, vanilla and milk. Carefully pour over raspberries and bake for 25-30 minutes until puffed and golden. Serve immediately with double cream.
Any fruit that is in season may be substituted - apples, peaches, plums, apples.
Canned fruit can also be used, and it is particularly good with canned black cherries, sour cherries or dark plums.