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Raspberry Flognarde

Raspberry Flognarde is a traditional French recipe (from the Limousin region) for a classic dessert of a flour, egg and milk batter in which raspberries are baked. The full recipe is presented here and I hope you enjoy this classic French version of: Raspberry Flognarde.

prep time

20 minutes

cook time

45 minutes

Total Time:

65 minutes

Serves:

6

Rating:

Tags : Dessert RecipesMilk RecipesBaking RecipesFrench Recipes

This is a traditional farmhouse dessert from the Limousin region of France. A figonarde is a variant of a traditional clafoutis —, which consists of a rich egg-based batter and fresh, unpitted, cherries. Where the batter is halfway between a Yorkshire pudding mix and a custard. The dish's name comes from Occitan clafotís, from the verb clafir, meaning 'to fill up' (implied: 'the batter with cherries'). Modern versions of clafoutis can be made with other fruit such as blueberries and bilberries, though when made with other kinds of fruit, such as plums, prunes, apples, cranberries or blackberries the dish is more commonly termed a 'flognarde'. Modern versions will also often contain either kirsch or rum. This is especially good when made with cherries preserved in brandy or vodka.

Ingredients:

300g fresh raspberries
300ml full-fat milk
3 medium eggs
60g caster sugar
60g plain flour
1/2 tsp baking powder
1/2 tsp vanilla extract
pinch of fine salt
icing sugar for dusting

Method:

Lightly butter a shallow baking dish (about a 30cm diameter tarte tatin or flan dish is good). Arrange the raspberries in a single layer to cover the base of the pan.

Whisk the eggs in a bowl, add the caster sugar and beat until smooth and pale. Add the milk, salt and vanilla extract then whisk briefly to combine. In a separate bowl whisk together the flour and baking powder then fold into the egg mix. Blend thoroughly then set aside to rest for a few minutes.

Pour the resultant batter over the cherries then transfer the dish to an oven pre-heated to 180°C and bake for about 35 minutes, or until the clafoutis has puffed up (rather like a soufflé) and is golden brown on top.

Remove from the oven and set aside to rest for 10 minutes. Dust with icing sugar then slice and serve warm with clotted cream and or ice cream.