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Raspberry Clafoutis and Orange Cream

Clafoutis is a very light batter with fruit cooked inside it – in this recipe we are using raspberries.


  • 30g unsalted butter, melted

  • 80g caster sugar

  • 3 eggs

  • 200g crème fraîche

  • 35g plain flour, sifted

  • ½ level tsp baking powder

  • 200g raspberries

  • 2 tbsp icing sugar, sifted

  • For the orange cream

  • 100ml double cream

  • 1 tsp orange liqueur, such as cointreau

  • 2 tsp orange zest

  • seeds from 1 vanilla pod


  • 1.

    Preheat the oven to 190°C/fan 170°C/gas mark 5. Prepare 4 shallow 200ml ovenproof dishes or gratin dishes by brushing the inside of each dish with the melted butter and then dusting with 30g of the caster sugar.

  • 2.

    Next whisk together the eggs, the remaining 50g of caster sugar and the crème fraîche using a handheld whisk. Then fold in the flour and the baking powder and mix until you have a smooth batter.

  • 3.

    Scatter the raspberries on the bottom of the prepared oven dishes and gently ladle the batter over. Bake in the preheated oven for 16–20 minutes, or until the mixture has browned slightly on the top and is just cooked in the middle.

  • 4.

    To make the orange cream, first whip the cream to soft peaks in a large bowl. Then add the orange liqueur, orange zest and vanilla seeds and mix well.

  • 5.

    To serve, sprinkle the clafoutis with icing sugar and serve straight away, while warm, with a big dollop of the orange cream.

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