Raspberry Clafoutis

45 minutes
Serves 4-6

Clafoutis - the classic French dessert - of cherries baked in a sweetened batter is just the thing to make the most of summer berries. Start with this month’s raspberries, and progress through the calendar using hulled and halved (or quartered if they’re particularly large) strawberries, followed by pitted Kent cherries, and finally, handfuls of wild blackberries from the hedgerows (or punnets from our local fruit farmers) once autumn starts to draw in.


  1. Pre-heat the oven to 180 degrees.

  1. In a small saucepan, melt the butter then pour it into a small bowl, glass or jug to cool a little. 

  1. In a large bowl or mixing jug with a spout, whisk together the eggs, then whisk in the flour to make a thick batter. 

  1. Gradually whisk in the cooled butter, followed by the milk, vanilla and sugar.

  1. Butter a roughly 26cm baking dish and scatter the raspberries across the bottom. Pour over the batter, and give it a little shake to make sure the berries are evenly distributed and to knock out a few of the air bubbles.

  1. Bake for 10 minutes, then reduce the heat to 160 degrees before baking for a further 15-20 minutes until the batter is set in the middle and the clafoutis has gone golden around the edges. 

  1. Leave to rest for 10 minutes before serving. 


Available in store

  • -    120g unsalted butter, plus extra for greasing
  • -    3 large eggs
  • -    120g plain flour
  • -    225ml semi-skimmed milk
  • -    1 tsp vanilla extract
  • -    90g caster sugar
  • -    300g raspberries
  • -    icing sugar, to serve
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