A baked dessert originating from the Limousin region of France. Traditionally made with black cherries but equally delicious with other fruits such as apples, pears and plums and of course my favourite – raspberries.
RASPBERRY CLAFOUTI
Serves 4
INGREDIENTS:
3 eggs, beaten
300 ml milk
60 g plain flour
70 g sugar
2 teaspoons vanilla extract
¼ teaspoon grated nutmeg
small pinch salt
225 g fresh raspberries
METHOD:
Preheat the oven to 180C/Gas 4.
Mix the flour and sugar together in a medium sized bowl. Make a well in the centre and add the eggs.
Pour the milk slowly into the eggs, beating continuously to incorporate the flour. When well mixed and smooth stir in the vanilla, nutmeg, and salt.
Carefully stir in half of the raspberries then gently pour the batter into a buttered 23 cm quiche dish or pie plate. Sprinkle remaining raspberries over batter.
Bake in oven for 40 to 45 minutes or until knife inserted in the centre comes out clean. Allow to stand for at least 15 minutes before serving. Can be served warm or chilled.
