Raspberry Clafoutis

Ours thrive in a quiet corner of the garden, returning year after year with their soft, blushing fruit and wild, brambly charm. While a pairing with dark chocolate is an obvious choice, why not try a touch of black pepper or a sprig of thyme? Add almond or hazelnut for warmth or swirl them through goat's cheese for something savoury and sharp. Even a dash of aged balsamic vinegar or floral cardamom can transform them. They are a treat that invites us to think beyond the usual.

Serves 4-6

Ingredients:

• 200g (7oz) fresh raspberries
• 3 large eggs
• 80g (3oz) caster sugar
• 1 tsp vanilla extract or the seeds from 1/2 a vanilla pod
• Zest of 1/2 an unwaxed lemon (optional)
• 80g (3oz) plain flour
• Pinch of fine sea salt
• 250ml (9fl oz) whole milk
• 20g (3/40z) melted butter, plus extra for greasing

To serve

• Icing sugar
• Crème fraîche, whipped cream, or pouring cream

Method:

1. Preheat your oven to 180°C (160C fan/350°F (pictured Gas 4) and generously butter a round baking dish or ovenproof skillet about 20-23cm (8-9in) wide. Scatter the fresh raspberries evenly across the base and set aside.
2. In a mixing bowl, whisk the eggs and sugar together until pale and slightly frothy, then add the vanilla and lemon zest (if using). Whisk in the flour and salt until the mixture is smooth, then gradually add the milk, followed by the melted butter, whisking until the batter is thin and free of lumps. The texture should resemble single cream
3. Let the batter rest for 10 minutes if you have time as this helps the flour to fully hydrate, which lets the custard bake more evenly.
4. Pour the batter gently over the raspberries, taking care not to dislodge them too much, then place the dish on a baking tray and bake for 30-35 minutes, or until the clafoutis is puffed, golden around the edges, and just set in the centre - it should still have a soft wobble.
5. Remove from the oven and allow to cool for 10-15 minutes. The clafoutis will naturally deflate as it cools.
6. Dust with icing sugar and serve warm or at room temperature with crème fraiche, softly whipped cream, or pouring cream.