In the KITCHEN A wonderfully sweet traditional French pudding just perfect for making the most of your crop of raspberries this month...
RASPBERRY CLAFOUTIS with Ground Almonds Preparation time: 10 minutes. Cooking time: 15 minutes to 18 minutes. Serves: Four. 4 eggs • 150g golden caster sugar • 1 tbsp plain flour, sifted • 2 tbsp ground almonds 142ml double cream • 200g pack fresh raspberries Preheat the oven to 180°C, gas mark 4. Using an electric whisk, beat the eggs and sugar together for five minutes or until the mixture is pale and thick enough to leave a trail. Lightly whisk in the flour and almonds. In a separate bowl, whip the cream until it forms soft peaks. Using a large metal spoon, carefully fold it into the egg mixture. 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. Bake for 15-18 minutes or until set and golden – make sure the centres are firm. Serve warm with scoops of Vanilla Ice Cream. 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. n
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