Raspberry clafoutis and orange cream

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

Method

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

From Cookery School by Richard Corrigan (£20, Penguin)