Raspberry Clafoutis


Preparation info

  • Difficulty


Appears in

Home Made

By Yvette van Boven

Published 2011

  • About


For 6 Small Glasses or 1 Large Dish

  • 3 eggs
  • 250 ml (9 fl oz/1 cup) milk
  • 125 g (4 oz/½ cup) sugar
  • seeds from 1 small vanilla bean or 2 tsp vanilla sugar
  • pinch of salt
  • 75 g ( oz/½ cup) plain (all-purpose) flour
  • 75 g ( oz approx. ½ stick) butter, plus extra for greasing purposes
  • 50 ml ( fl oz/¼ cup) kirsch, rum or a delicious homemade liqueur
  • 250 g (8 oz/2 cups) raspberries
  • icing (confectioner’s) sugar for dusting


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.

Leave to slightly cool and sprinkle with icing sugar.