380g raspberries, 50g ground almonds, 2tbsp plain flour, 100g caster sugar, 2 eggs, 2 egg yolks, 250ml double cream
- Preheat oven to 180 degrees and grease a tart tin.
- Mix together the ground almonds, plain flour, sugar, eggs, egg yolks and double cream until fully combined and lump free.
- Place the raspberries into the prepared tart tin then pour over the clafoutis batter mix.
- Cook for 20-25 minutes until it is golden brown and risen. When a knife is inserted into the centre the clafoutis it should come out clean.
Don't have raspberries in the fridge? You can you cherries, blackberries strawberries or blueberries instead.