Raspberry Clafoutis

For 6 Small Glasses or 1 Large Dish

• 3 eggs
• 250 ml (9 fl oz/1 cup

Generously butter the glasses. Beat the eggs with the milk, sugar, vanilla, salt and flour into a smooth mixture. Melt the remaining butter and fold it in. Add the liqueur.

Pour the batter into the glasses and top with the raspberries.

Bake in an oven preheated to 180°C (350°F/Gas 4) for approximately 15 minutes or until the clafoutis turns a lovely golden brown.

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