Raspberry Clafoutis

Fresh from the garden:  raspberries

Serves: 2


  • metric measuring cups, spoons and scales
  • 2 gratin dishes
  • 1 medium bowl
  • 1 small microwave proof bowl
  • zester
  • whisk
  • sieve


  • ⅓ cup all-purpose flour
  • 3 tablespoons caster sugar
  • 2 large eggs, lightly whisked
  • 40g unsalted butter, melted
  • zest of 1 lemon, finely grated
  • 3 tablespoons milk
  • 1 cup raspberries
  • Icing sugar, for dusting

What to do

  • Prepare all of the ingredients based on the instructions in the ingredients list.
  • Preheat the oven to 180°c. Butter the gratin dish. 
  • Put the butter in the microwave-proof bowl and melt in 30 second bursts in the microwave.
  • In a bowl, whisk the flour and sugar. Whisk in the eggs, butter and lemon zest until smooth. Add the milk and whisk until light and very smooth, about 3 minutes. 
  • Pour the batter into the gratin dish and top with the raspberries.
  • Bake for about 20 minutes, until the clafoutis is set and golden. Let cool slightly. Dust with icing sugar, cut into wedges and serve.

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