Raspberry Clafoutis

Hiroko Liston
Hiroko Liston @hirokoliston
Melbourne, Australia

My ‘Cherry Clafoutis’ recipe is really versatile and the simple batter can be baked with a variety of fruit. Today I used Raspberries. As Raspberries were quite sour, I added extra Sugar. Clafoutis is an absolutely easy and delicious dessert to make.

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Ingredients

6 servings *I used 22.5cm Pie Dish
  1. 150 gRaspberries *enough to cover the pie dish, about
  2. 1/3 cupCaster Sugar
  3. 1 pinchSalt
  4. 2Eggs
  5. 1/2 cupThickened Cream
  6. 1/2 teaspoonVanilla Extract
  7. 1/4 cupPlain Flour
  8. 30 gButter *melted
  9. Extra Butter for greasing & Caster Sugar
  10. Powdered Sugar for dusting

Cooking Instructions

  1. 1

    Preheat oven to 170C. Butter a pie dish and add a small amount of Caster Sugar to coat, shaking out any excess. *I used 22.5cm Pie Dish

  2. 2

    Arrange Raspberries in the pie dish.

  3. 3

    Place Sugar, Salt, Eggs, Cream, Vanilla Extract in a bowl, mix with a whisk, sift in Flour and mix well until smooth. Add melted Butter and combine well.

  4. 4

    Pour the mixture in the pie dish, and bake for 30 to 40 minutes, or until golden and cooked through.

  5. 5

    Dust with Powdered Sugar before serve and enjoy warm or cold. I like it cold.

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Written by

Hiroko Liston
Hiroko Liston @hirokoliston
on
Melbourne, Australia
I started writing my recipes to pass them on to my children. Now I am sharing them with everyone on my website www.hirokoliston.com
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