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    Raspberry Clafoutis

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    Raspberry Clafoutis

    Serves: 4 - 6


    • 250g raspberries
    • 55g plain flour
    • 1 pinch salt
    • 55g caster sugar
    • 3 medium eggs
    • 1/2 tsp vanilla essence
    • 150ml milk
    • 200ml double cream
    • Butter


    1. Butter a 20cm shallow flan dish and scatter with 250g raspberries. Sift 55g plain flour with a pinch of salt, add 55g caster sugar and mix. Gradually beat in 3 medium eggs and ½tsp vanilla essence, followed by 150ml milk and 200ml double cream.
    2. Pour the mixture over the raspberries and cook in a preheated oven 180°C, gas mark 4 for 45 minutes or until just firm. Sprinkle with icing sugar and serve warm.

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