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Cherry and raspberry clafoutis
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Prep Time:
15 minutes
Cook Time:
50 minutes
Total Time:
65 minutes
Wow your guests with a French-inspired cherry and raspberry bake!
Ingredients:
  • 680g jar pitted sour cherries, drained
  • 150g raspberry
  • 35g plain flour
  • 35g self-raising flour
  • 110g caster sugar
  • 375ml milk
  • 2 tsp vanilla bean paste
  • 3 Free Range Eggs, separated
  • Icing sugar, to dust
Instructions:
  • Preheat your oven to 180C and generously grease an 8-cup (2L ovenproof) dish. Spread three-quarters of the cherries and raspberries in a single layer over the dish's base.
  • Combine the flour and sugar in a large bowl, stirring to mix well. Add the milk, vanilla, and egg yolks, then whisk until smooth.
  • Whisk the egg whites in a clean, dry bowl with an electric mixer until soft peaks form. Combine with the flour mixture by gently folding. Pour over the cherry mixture, then sprinkle with the remaining cherries and raspberries.
  • Bake until the top is golden brown and the center is just set, about 45-50 minutes. Sprinkle with icing sugar before serving.

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