Raspberry Clafoutis

• 1 whole egg + 1 yolk
• 60g caster sugar
• 40g plain flour
• 100ml full fat milk
• 100ml single cream
• ½ teaspoon of vanilla essence
• 125g raspberries.

Preheat your oven to 180°C.

In a large bowl, break the eggs. Add the sugar and vanilla. Mix. Add the flour, beat well and then pour in the milk and cream. Mix well.

Divide the raspberries among the 12 cups and pour the mixture on top using a small ladle.

Bake for about 35 minutes. Allow to cool. Turn out and serve at snack time, with coffee or as a dessert accompagnied by a fruit salad, a scoop of ice cream, or with a red berry sauce.

You may replace the rasberries by any fresh, frozen or preserve fruit (pear, bleuberries, apple, …). The clafouti may also be made in the mini-cake and half-sphere mould.