• This peach and raspberry clafoutis is a quick and easy baked custard that’s perfect with vanilla ice cream or whipped cream. 

    Peach and raspberry clafoutis


    • 5 large eggs
    • 100g (½ cup) brown sugar
    • 5ml (1 tsp) vanilla extract
    • 250ml (1 cup) milk
    • 125ml (½ cup) fresh cream
    • 90g (¾ cup) cake flour, sifted
    • 2 peaches, cut into 8 wedges
    • 250ml (1 cup) fresh raspberries
    • 60ml (¼ cup) white chocolate chips
    • icing sugar, for dusting
    • fresh cream, whipped, or vanilla
    • ice cream, to serve



    Preheat the oven to 180°C.


    Whisk the eggs, sugar, vanilla, milk and cream together with an electric mixer.Slowly whisk in the flour and mix until smooth.


    Pour the mixture into 6 ramekins or a deep baking dish. Scatter the fruit and chocolate on top.


    Bake for 20 – 25 minutes when baking in ramekins or 30 – 35 minutes in a large baking dish. It should be puffy and golden when ready.


    Serve warm or cool, topped with a dusting of icing sugar and some whipped cream or vanilla ice cream.