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.


6 to 8 Servings *I used 22.5cm Pie Dish


Raspberries *enough to cover the pie dish, about 150g
1/3 cup Caster Sugar
1 pinch Salt
2 Eggs
1/2 cup Thickened Cream
1/2 teaspoon Vanilla Extract
1/4 cup Plain Flour
30g Butter *melted
Extra Butter for greasing & Caster Sugar
Powdered Sugar for dusting

  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. Arrange Raspberries in the pie dish.
  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. Pour the mixture in the pie dish, and bake for 30 to 40 minutes, or until golden and cooked through.
  5. Dust with Powdered Sugar before serve and enjoy warm or cold. I like it cold.