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    Raspberry Clafoutis With Ground Almonds

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    Raspberry Clafoutis With Ground Almonds

    This light raspberry dessert, served with a spoonful of Madagascan vanilla ice cream, makes a perfect dinner party finale.

    • Preparation time: 10 minutes
    • Cooking time: 15 minutes to 18 minutes

    Serves: 4


    • 4 eggs
    • 150g golden caster sugar
    • 1 tbsp plain flour, sifted
    • 2 tbsp ground almonds
    • 142ml Waitrose Double Cream
    • 200g pack fresh Tulameen raspberries


    1. Preheat the oven to 180°C, gas mark 4. Using an electric whisk, beat the eggs and sugar together for 5 minutes or until the mixture is pale and thick enough to leave a trail. Lightly whisk in the flour and almonds.
    2. In a separate bowl, whip the cream until it forms soft peaks. Using a large metal spoon, carefully fold it into the egg mixture.
    3. Pour the batter into 4 x 250ml shallow ovenproof dishes and gently scatter over the raspberries – they will mostly sink beneath the surface, but this is fine.
    4. Bake for 15-18 minutes or until set and golden – make sure the centres are firm. Serve warm with scoops of Waitrose Madagascan Vanilla Ice Cream.

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    Cook's tips

    Make one large clafouti in a 1.5-litre dish, if you prefer. Cook for 25-30 minutes. Try with other soft fruits such as blackberries.

    Drinks recommendation

    A medium-sweet white wine such as Château Gaudrelle Vouvray Réserve Spéciale Loire, France (37.5cl) will go well with this fresh-fruit dessert.


    Average user rating

    4 stars