Raspberry Chocolate Clafoutis

Being a lover of fruit and chocolate combinations, please try this very easy Raspberry Maple Syrup Clafoutis. Deliciously light and fruity, yet with an unusual twist of white chocolate and maple syrup. I use frozen raspberries and some of the juice as they defrost but of course, perfectly good when made with fresh (and just as yummy when made with blackcurrants, blueberries, apricots, peaches, or plums and of course, the traditional stoned black cherry). This delightful dessert can be enjoyed with just a light dusting of icing sugar but also superb with a dollop of freshly whipped cream or vanilla ice cream. For those not eating dairy just substitute the ingredients below with your favourite non dairy products.

20 minutes

30 minutes

200°C

Ingredients

5g butter

- softened
1 tsp plain flour

- for dusting the pan
Batter
3 large eggs
2 tbsp maple syrup
1 tsp vanilla bean paste
100g white chocolate

- melted
2 tbsp plain flour
170ml milk
Fruit
350g frozen raspberries

- defrosted (can use fresh)
Decoration
icing sugar

- dusting

Instructions

Prepare the ovenproof baking dish:
01 Butter the base and the sides and dust 1 tbsp of the flour all over the base and sides, using your hands to turn the dish from side to side to make sure of an even coating.
Assemble pudding:
02 Scatter all the raspberries in the base of the dish.
Make batter:
03 In a large mixing bowl, beat the eggs and sugar together. Add the melted white chocolate, vanilla bean paste, maple syrup and flour with a pinch of salt (optional). Whisk well until smooth.
04 Now add the milk and mix to form the batter.
Bake:
05 Place in the oven and cook until set to the touch and the outside rim of the pudding a golden brown.
Serve:
06 Take to the table warm with a dusting of icing sugar.

Notes

This quantity works well for a 24cm diameter ovenproof baking dish. I tend to always use frozen raspberries plus a tablespoon or two of the juice as they defrost, however, if you prefer do use fresh.