Traditionally, a clafoutis is made with cherries, but the summer brings an abundance of fruit – tender apricots, juicy plums, fat cherries and wild blackberries, all warm from the sun begging to be eaten. However my favourite is raspberry! The sweetness of the berries and the zing of the lime zest send your taste buds twirling!
- Preparation time 35 minutes
- Cooking time 25 minutes
- 250 – 280g/9 – 10 oz/2 – 2 ¼ cups firm raspberries
- Zest of 1 lime
- 125g/4 ½ oz/ ½ cup caster sugar
- 50g/2oz butter, half softened and half melted
- 85g/3oz/ 2/3 cup of plain flour
- A pinch of salt
- 1 egg
- 1 egg yolk
- 300ml/10 ½ fl oz/ 1 ¼ cups full fat milk
Preheat the oven to 180°C/350°F/gas 4. Put the raspberries, lime zest and 2 tablespoons of the sugar in the bowl. Mix gently, then set aside to macerate for 15 minutes. Meanwhile, grease a 24 x 16 x 6cm/9 ½ x 6 1/4 x 2 ½ in a baking dish or clafoutis dish (an oval earthenware dish) with the softened butter and sprinkle with another 3 tablespoons of sugar. Carefully shake the sugar around the dish to make sure it coats the inside.
Sift the flour and salt into a mixing bowl. In a separate bowl, whisk together the egg, egg yolk and remaining sugar, then slowly add the mixture to the flour and mix until incorporated and smooth. Slowly add the milk, stirring until the batter has the consistency of a crêpe batter, then add the melted butter and mix until combined.
Put the raspberries in the clafoutis dish and mix to release the juices. Pour the batter over the raspberries and bake in the preheated oven for 25 minutes until golden brown and set. A tip of a sharp knife inserted into the centre should come out clean and dry. Remove from the oven and serve.
CHEFS TIP: It is also fun to make this dessert in individual 150l/5fl oz/ 2/3 cup ramekin dishes, just reduce the cooking time to 10-12 minutes.
Executive Chef at The Vineyard