Raspberry Clafoutis

Traditionally a clafoutis is made with whole cherries, if made with other fruit it is called a flaugnarde. It comes from an area near east of Bordeaux called Limousin (yes, it vaguely has something to do with the word limousine). I ate a raspberry clafoutis in Carcassonne and decided to try my own one this week!

Ingredients:

1/4 cup full cream milk

3 tbsp melted (but not hot!) butter

1/2 cup cake wheat flour

3 large, free range eggs

1/4 cup brown sugar

250g fresh raspberries

Zest of 1 lemon, finely grated

Icing sugar for dusting 

Method:

Beat all the ingredients together, except for the berries (always remember that if you are adding melted butter to egg, there is the danger of the egg cooking if your butter is too hot - gross!). Once your batter is smooth, pour it into a 10cm diametered baking dish. I found that a 20cm dish made the clafoutis too thin and difficult to serve properly. 

Carefully spread your raspberries out into the batter – they will sink down while cooking.

Cook at 180’C for 30 minutes and rotate it in the oven half way through, if necessary.

Dust with the icing sugar immediately before serving otherwise it will disappear. I think it can be eaten warm or cold, but we liked it cold and with vanilla ice-cream!

For this culinary adventure, I Googled my way to this link.