If you come visit us right now you’d better like raspberries!!!
Fresh Raspberries
This spell of hot and dry weather seems to have really suited them. Not my strawberries though – we’ve had a really poor crop of them…
So I’m devising all sorts of ways to use up raspberries. We’ve made jam. We’ve frozen some for the winter. They’ve been had for breakfast. They’ve been included in chocolate cake (more about that later!).
This is one of the ways I used them. You can in fact use any fruit at all – whatever fruit you like.
This is probably not strictly a ‘clafoutis’ as it does have a pastry base. I’ve made it before without the pastry base – but we’ve decided we prefer a pastry base.
It is entirely up to you whether to include a pastry base or not.
Raspberry Clafoutis
Recipe:
- 3 eggs
- 3 oz granulated sugar
- 3 oz spelt flour
- 9 fl oz milk
- c 1 lb of fruit in season – strawberries, raspberries, cherries – or a mix!
Method:
Preheat oven to 200 deg. C.
Line a flan tart with the pastry – mine is about 10 inch diameter
Whisk your eggs and sugar together until creamy, add the flour and milk.
Line the pastry (or tart case) with your preferred fruit. Pour the mixture into the dish. Bake in the oven for about 40 – 45 minutes – it should be set in the middle.
This is delicious served warm, but equally nice the next day served cold. I served it with home-made icecream
Enjoy.
🙂
A Year In Redwood 