Sunday sweets – raspberry clafoutis

Posted on: June 7th, 2009 by admin No Comments

Clafoutis is a lovely delicate dessert, it originated in Limousin, France and is traditionally made with cherries, that grow in the region. You can use any soft fresh fruit for clafoutis (berries, apricot, fig, plum, peach, etc), we love raspberry. A mix between a custard and a cake, this sweet treat is one of our very favorites.

  • 65g (2/3 c) plain flour
  • 3 large eggs
  • few drops vanilla extract
  • 100g (1/2 c) caster sugar
  • 150ml (2/3 c) milk
  • 150ml (2/3 c) cream
  • 75g (1/3 c) unsalted butter
  • 250g (9 oz) fresh raspberries

Preheat the oven to 180ºC (350ºF) and prepare an ovenproof dish (or 4 ramekins), by buttering and dusting with icing/powdered sugar.

Beat the eggs until foamy, then add the vanilla, sugar, milk and cream and beat again. Slowly add the flour and salt and mix to a smooth batter. Add the melted butter last and pour the whole thing into the prepared dish(s).

flickr cc: bloggyboulga

flickr cc: bloggyboulga

Pop the mix in the oven for just a couple minutes, to let it firm just a bit (2 minutes should do) and then scatter the raspberries all over and return to the oven (they should sink in a bit). Bake for 30 – 40 minutes, ’till just set and the clafoutis is a beautiful light golden brown.


These are best served warm with vanilla ice-cream, whipped cream, or just a traditional dusting of icing sugar and a black cup of tea.

Ahh enjoy.

This recipe is adapted from Julia Childs recipe I think (which seems crazy – why would you change Julia’s recipe?) It was given to us by a friend and is delicious, so I’m not sure what the adaptations were.

Tags: ,

Leave a Reply