Port and Raisin Clafoutis
I really love a good Clafoutis. It is so simple to make, as it is basically a pancake batter that is cooked in the oven and ladened with beautiful fruit. You can pretty much use whatever fruit and liqueur you want which makes this recipe very versatile to whip up at short notice. It is absolutely delicious served with fresh cream or ice cream but you must eat it warm as that is when it is most delicious.
Clafoutis is delicious with fresh berries such as blueberries, blackberries or raspberries. For this recipe I love rum and raisin ice cream so this has been inspired by my favourite ice cream. I have used port in this recipe instead of rum as it is a little softer and less alcoholic but still delicious.
You can pretty much use whatever fruit and liqueur you want which makes this recipe very versatile to whip up at short notice.
- 3/4 cup full cream milk
- 1/2 cup cream
- 1/2 cup all-purpose flour
- 1/2 cup sugar
- 3 eggs large
- 1 tsp pure vanilla paste
- 1/4 tsp salt
- ½ cup raisins or any fruit you like
- ¼ cup port or rum or any liqueur you like
- 2 tbsp melted butter
- 1/4 tsp grated fresh nutmeg or Tonka Bean
- 2 tbsp icing sugar to dust
- Soak the raisins in the port for as long as possible - ideally overnight. If you are using fresh fruit like blackberries you don’t need to soak your fruit.
- Preheat your oven to 175 degrees C.
- Drain the raisins, and reserve the port for your mixture.
- Place the port, millk, cream, flour, sugar, eggs, vanilla and salt in a blender and blend until smooth. Only needs about 30 seconds.
- Very generously butter your serving dishes. You can use one large (1.5lt) baking dish, 2 medium dishes or 4 small ramakins.
- Lay your soaked raisins or chosen fruit evenly on the bottom of your baking dishes. Pour the batter around the fruit.
- Grate over fresh nutmeg.
- Bake the clafoutis for 25 minutes for small, 30 minutes for medium or 40 minutes for large or until it's golden brown on top and set but your still want it to be a little jiggly like a pannacotta in the middle. The consistency of a really good clafoutis should be somewhere in between runny and firm.
- Remove the clafoutis from the oven and let it cool for 5-10 minutes before serving. It will collapse and crack a little, but don’t worry – this is perfectly fine and part of the charm of this delicious dessert!
- Sprinkle with icing sugar and serve straight away. These are beautiful warm served with icecream or whipped cream.
- Serve warm with whipped cream.
You can also use any liqueur you like – Chambord works well with blackberries.
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