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Raspberry Vanilla Clafoutis

The ideal quick pudding for a little something sweet after dinner. Impress your friends with with this sweet and tangy baked French custard.

Prep Time: 15 minutes

Bake Time: 30 minutes

Total Time: 45 minutes

Special Equipment: Standard pie dish and blender or food processor


57g unsalted butter

96g whole milk

3 large free range eggs

110g caster sugar

68g plain flour

1/4 tsp salt

1/2 tsp vanilla extract

255g fresh raspberries


  1. Pre-heat your oven to 200/180/Gas 4

  2. Place the pie plate in the oven with the butter for 6 minutes until melted.

  3. In your blender combine the milk, eggs, sugar, flour, salt and vanilla. Once the butter is melted, add the butter and blend until the mixture is smooth.

  4. Distribute the raspberries evenly in the base of the pie plate and pour the batter over the top, sprinkle with some sugar and bake for 20-25 minutes. The clafoutis will be done when slightly puffed and just set in the middle.

  5. Leave to cool slightly and serve warm with cream.

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