Overview:
By: Antonia
Meal Type: Dessert
Cook time: 40 Minutes
Servings: 6
Description:
Traditionally a clafoutis is made with cherries but I like to vary the fruit and this raspberry version is one of my favourites. I like to add a little almond extract to the batter – you can also substitute some of the flour for ground almonds but this does change the texture. A deliciously light summery dessert!
You'll need...
Ingredients:
Equipment...
- Round baking dish – approximately 10 inch/25cm diameter.
Method:
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First make the batter. In a large bowl combine the flour, salt and sugar. Make a well in the centre and crack in the two eggs. Using a whisk, draw the flour into the egg and mix until you have a smooth paste. Gradually add the milk, a little at a time, mixing well after each addition until you have a smooth batter with a pouring consistency. Add the almond extract and set aside to rest for half an hour, if possible.
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Butter a round baking dish or pie dish approximately 10 inches/25cm diameter. Arrange the raspberries neatly over the base of the dish and then carefully pour over the batter.
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In a 3 or 4 oven Aga – bake in the middle of baking oven for 35-45 minutes until puffed up and just set in the middle and golden at the edges. In a 2 oven Aga – bake on a grid shelf of the floor of the roasting oven for 30-35 minutes. Check after 20 minutes and slide the cold plain shelf onto the second runners if already bronzed at the edges. Remove from oven when puffed up, just set in the middle and bronzed at the edges.
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As soon as the clafoutis is out of the oven, sprinkle with 3 tablespoons of caster sugar. Set aside for a 5 minutes to allow the sugar to melt slightly into the top of the clafoutis. Serve warm, with cream.
Aga range cooker tips:
- If you have a 2-oven Aga, you will probably need to use the cold plain shelf for the final 10 minutes of cooking time to shield the top of the clafoutis from the fierce heat at the top of the roasting oven. Aga oven temperatures vary according to age/model/fuel so check after 20 minutes and if the top is starting to brown, err on the side of caution and use the cold shelf!
- Remember to keep your cold shelf somewhere cool.
- This recipe works well with all kinds of fruit – a mixture of summer fruits is delicious too.
- If you prefer a slightly richer dessert, substitute half the milk for single or whipping cream.
This fun family recipe has been scribed and tested by community member Antonia, who is a hard working mum with two boys. Her recipes are trialed in her much loved Aga range cooker and devoured by her family, allowing Antonia to provide accurate tips and advice on how to make the dishes a success! Go check her work out! She is a country girl, happily surrounded by an excitable Lab, her dear husband, two boys and the Cotswolds.
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