Philip Wolfhagen

Raspberry Clafoutis

Preheat the oven to 180ºC.

Grease a 23 cm ceramic shallow pie dish with butter.

Spread the frozen raspberries evenly in the dish in a single layer.

Sift ½ cup of self-raising flour in a bowl, add ⅓ cup of caster sugar, mix and make a well in the centre.

Add 2 lightly beaten eggs, 1 cup of milk and 25 grams of melted butter gradually to the bowl, whisking until just combined.

Pour the batter gently over the raspberries.

Bake for 40 minutes.

Remove from the oven and dust generously with icing sugar.

Serve with a wedge of lemon.

serves 6