This tasty French dessert recipe would make the ideal treat to serve up to your guests after your next dinner party. With blackberries and raspberries, it’s a great pudding to try in the autumn when the fruits are in season and will make a really special treat for the whole family.
Delicious when served hot or cold, this is a really versatile sponge dessert that would warm you up when it starts to get a little bit chilly outside.
This recipe is ready in less than half an hour and will serve up to eight people, so it’s a great one to serve up if you’ve got a lot of people coming over for dinner. Try it next time you’re in the mood for something sweet and you’ll not regret it.
HOW TO MAKE RASPBERRY AND BLACKBERRY CLAFOUTIS
- 200g (7oz) raspberries
- 600g (1lb 5oz) ripe blackberries (cleaned weight)
- 8 medium eggs
- 300g (10oz) caster sugar
- 150g (5oz) plain flour
- 200g (7oz) unsalted butter, softened
- ½tsp baking powder
you will need
- 30x25x5cm deep (12x10x2in) baking tin, greased with a little butter
- Heat the oven to 200 C, 180 C fan oven, 400F, gas 6.
- After hulling the berries, briefly wash them. You can either mix the sponge ingredients in a bowl or, alternatively, in a food processor, which would take you half the time. Beat the eggs first, then stir in the sugar, flour and butter. Mix well, then thoroughly beat in the baking powder.
- Pour the mixture into the prepared tin, then add the blackberries, followed by the raspberries. Bake in the preheated oven for 30 minutes or until the centre of the cake is solid and not runny.
- Serve warm or cold, sprinkled with extra sugar.
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