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Raspberry Clafoutis


Clafoutis (pronounced kla-foo-tee), is a classic French dessert and is quick, easy and simply delicious!  It is France’s best kept secret. Clafoutis recipes call for nothing more than what most of us have on hand in the kitchen, plus some fresh fruit. The clafoutis comes from the Limousin region of France, and while black cherries are traditionally used, there are numerous variations using other fruits, including red cherries, plums, raspberries or blackberries.  When other kinds of fruit are used instead of cherries, the dish is properly called a flaugnarde.

300 g fresh cherries, pitted
1 medium lemon, zest only, finely chopped
100 ml cake flour
45 ml castor sugar
3 large eggs
450 ml milk
5 ml vanilla essence
icing sugar to dust

  1. Pre-heat the oven to 190 º C.
  2. Combine the flour and sugar in a medium mixing bowl and stir in a little of the milk to prevent lumps.
  3. Add the rest of the milk, the eggs and the vanilla essence and beat by hand until well blended. Grease a 20 cm square oven-proof dish with non-stick cooking spray.
  4. Spoon the cherries into the bottom of the dish and sprinkle with the lemon zest.
  5. Gently pour the batter into the dish.
  6. Bake for about 40 minutes or until firm and golden brown on top and a metal skewer or toothpick inserted into the middle of the Clafoutis comes out clean.
  7. Dust with icing sugar and serve hot, at room temperature or cold.

6 to 8 servings.

If fresh raspberries, blueberries or cherries are not available, use sour cherries.  I have used Goldcrest with great success.  Drain the juice and reduce it to make a sauce.