Easy raspberry clafoutis recipe

Raspberry clafoutis by Nici Wickes. Photo / Todd Eyre

A simple spin on a French classic.

This French classic (pron. claa-foo-tee), is basically a baked custard with fruit. Traditionally cherries are used for the fruit but I prefer the burst of tart raspberries in mine and warming raspberries do something entirely magical to them – they come alive with flavour as they bleed through the custard. Do give this dessert a go, it’s just so easy to whip up and 20 minutes later you’re tucking into it.

Raspberry clafoutis recipe

Serves 1-2

Ingredients

Butter to grease dish + extra

1/2 cup frozen or fresh raspberries

1 medium egg

2 tbsp caster sugar + extra

1 generous tablespoon plain flour

1 tsp vanilla extract

1/4 cup milk

Cream to serve

Ice cream to serve (grated chocolate optional)

Method

1. Preheat the oven to 180°C and generously butter a small ovenproof dish – I used one that measured 19cmx14cm.
2. Scatter raspberries into dish.
3. Whisk egg with the 2 tablespoons sugar, add flour and whisk until smooth. Whisk in vanilla and milk.
4. Pour batter over fruit, dot a little butter over the top and bake for 20 minutes or so until just set in the centre and starting to pull away from the sides of the dish.
5. Serve with a final sprinkle of sugar over the top, alongside ice cream (with chocolate grated over it) and a drizzle of cream.

Notes:

For a dairy-free version use plant-based milk.

Use brown sugar for a caramel flavour.

Run frozen raspberries briefly under warm water to defrost, then drain.