Jump to Main ContentJump to Primary Navigation

Raspberry clafoutis and orange cream

Raspberry hero.jpg

This classic French dessert is simple to make yet looks impressively difficult. Michelin-starred chef Richard Corrigan recommends lining the dishes with butter and sugar to create a caramelised coating on the outside, almost like a soufflé.

Preparation time

15 minutes

Cooking time

20 minutes

Ingredients (serves 4)

For the raspberry clafoutis

  • 30g unsalted butter, melted
  • 80g caster sugar
  • 3 eggs
  • 200g crème fraîche
  • 35g plain flour, sifted
  • 1/2 level tsp baking powder
  • 200g raspberries
  • 2 tbsp icing sugar, sifted
  • 100ml double cream
  • 1 tsp orange liqueur such as Cointreau
  • 2 tsp orange zest
  • Seeds from 1 vanilla pod


Step 1:Preheat the oven to 190°C/gas 5. Prepare four 200ml ovenproof or gratin dishes by brushing each one with the melted butter. Then dust with 30g of the caster sugar

Step 2: Whisk together the eggs, the remaining 50g of caster sugar and the crème fraîche using a handheld whisk. Then fold in the flour and baking powder and mix until you have a smooth batter

Step 3: Scatter the raspberries on the bottom of the prepared oven dishes and gently ladle over the batter. Bake in the oven for 16-20 minutes, or until the mixture has browned slightly on top and is just cooked in the middle

Step 4: To make the orange cream, first whip the cream to soft peaks in a large bowl. Then add the orange liqueur, orange zest, vanilla seeds and mix well

Step 5: To serve, sprinkle the clafoutis with icing sugar and serve straight away, with a big dollop of orange cream



The new cupcake? Three mouthwatering marshmallow recipes

From pistachio praline to spiced gingerbread: by Amy Lewis

06 Oct 2015

Batch breakfast recipes to buy you more time in the morning

Never skip breakfast again. by Sejal Kapadia

01 Oct 2015

The world's most indulgent breakfast recipes

French toast roll-ups and double-stuffed Oreo pancakes by Amy Lewis

29 Sep 2015

How to make Eat Chic's legendary mini chocolate peanut butter cups

The ultimate sweet treat recipe

22 Sep 2015

Creamy smoothie bowls: recipes for the latest cult breakfast dish

Move over avocado. by Sejal Kapadia

16 Sep 2015

Recipes from Yotam Ottolenghi’s new cookbook

From courgette fritters to celeriac purée

11 Sep 2015

The Stylist Cake Off Competition Week 7

06 Sep 2015

21 glorious gin cocktails to make at home

Negronis, sours and slings. Oh my...

27 Aug 2015

How to bake the perfect loaf: Baking extraordinaire Cyril Blevanus

19 Aug 2015

The Stylist Cake Off competition Week Two: Bread

19 Aug 2015