Raspberry clafoutis

Serves: 6

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Total Time: 50

Prep Time: 10

Cook Time: 40

• 100g/3½oz plain flour
• 3 large eggs
• few drops vanilla extract
• 100g/3½oz caster sugar
• 150ml/¼ pint milk
• 150ml/¼ pint whipping cream
• 75g/3oz unsalted butter
• 350g/12oz raspberries
• You will need: an ovenproof dish, buttered and dusted with caster sugar

Method

1. Preheat oven to gas mark 4/180ºC (170ºC in a fan oven). In a large mixing bowl, add the flour and a pinch of salt, then make a well in the centre. Whisk in the eggs, vanilla extract and sugar. Then whisk in the milk and cream to make a smooth batter.
2. In a small pan, melt the butter, then let it bubble for a couple of mins, till it's light golden brown in colour. Whisk quickly into the batter, then pour it into the ovenproof dish. Scatter the raspberries all over and cook for about 30-40 mins, till a skewer comes out clean when inserted into the pud. Sprinkle with extra caster sugar if you like and serve warm with some double cream.
3. COOK'S TIP This recipe works well with any soft fruit cut into bite-sized pieces

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