Name: Fig and raspberry clafoutis
Cook time: 50 min
Total time: 50 min
Yield: 6
Ingredients: 4 eggs; 1 teaspoon vanilla bean paste; 1/2 cup (110g) caster sugar; 1/2 cup (75g) plain flour; 2 cup (500ml) pouring cream; 3 medium_piece (180g) fresh figs, cut into wedges; 125 gram fresh raspberries; 1 tablespoon demerara sugar; 2 teaspoon icing sugar

Clafoutis is a simple and delicious dessert made with fresh figs and raspberries baked into a firm custard. You’ll love this classic French treat.

Looking for more raspberry desserts or more clafoutis recipes?

Ingredients

4 eggs

1 teaspoon vanilla bean paste

1/2 cup (110g) caster sugar

1/2 cup (75g) plain flour

2 cup (500ml) pouring cream

3 medium_piece (180g) fresh figs, cut into wedges

125 gram fresh raspberries

1 tablespoon demerara sugar

2 teaspoon icing sugar

Method

1.Preheat oven to 180°C (160°C fan forced). Grease a shallow 2-litre (8-cup) ovenproof dish.

2.Whisk eggs, vanilla paste, caster sugar and flour in a medium bowl until smooth. Add cream, whisk to combine. Pour mixture into dish.

3.Arrange figs and raspberries over mixture, sprinkle with demerara sugar.

4.Bake clafoutis about 40 minutes. Stand 10 minutes before serving. Dust with sifted icing sugar.

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Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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