In this special Ramadan series, Julia Toon, culinary motivator and author of the book ‘Good Eating: A Taste of Qatar’, will bring you recipes that are perfect for the celebration of the Holy Month of Ramadan. New recipes every week, straight from Jules of the Kitchen.
Raspberry Chocolate Clafoutis
Being a lover of fruit and chocolate combinations, please try this very easy Raspberry Maple Syrup Clafoutis. Deliciously light and fruity, yet with an unusual twist of white chocolate and maple syrup. I use frozen raspberries and some of the juice as they defrost but of course, perfectly good when made with fresh (and just as yummy when made with blackcurrants, blueberries, apricots, peaches, or plums, and of course, the traditional stoned black cherry). This delightful dessert can be enjoyed with just a light dusting of icing sugar but is also superb with a dollop of freshly whipped cream or vanilla ice cream. For those not eating dairy just substitute the ingredients below with your favourite non-dairy products.
Serves 6
Preparation: 20 minutes
Cooking time: 30 minutes
Oven temperature: 200˚C
INGREDIENTS
Pan
5 g butter – softened
1 tsp plain flour – for dusting the pan
Batter
3 large eggs
2 tbsp maple syrup
1 tsp vanilla bean paste
100 g white chocolate – melted
2 tbsp plain flour
170 ml milk
Fruit
350 g frozen raspberries
Decoration
Icing sugar – dusting
INSTRUCTIONS
Prepare the ovenproof baking dish
Butter the base and the sides of your oven-proof dish and dust 1 tbsp of the flour all over the base and sides, using your hands to turn the dish from side to side to make sure of an even coating.
Make batter
In a large mixing bowl, beat the eggs and sugar together. Add the melted white chocolate, vanilla bean paste, maple syrup, and flour with a pinch of salt (optional). Whisk well until smooth. Now add the milk and mix to form the batter.
Assemble pudding
Scatter all the raspberries in the base of the dish and pour the rich clafoutis batter all over the raspberries.
Bake
Place in the oven and cook until set to the touch and the outside rim of the pudding a golden brown.
Serve
Take to the table warm with a dusting of icing sugar.
Jules Tips: This quantity works well for a 24cm diameter ovenproof baking dish. I tend to always use frozen raspberries plus a tablespoon or two of the juice as they defrost, however, if you prefer do use fresh.
Contributed by: Julia Toon, Jules of the Kitchen
Check out other Ramadan recipes here.
