I have never made a clafoutis before and to be absolutely honest, I have never tried one (that I am aware of) or even considered making one before.

But as I was leafing through the Pick n Pay Fresh Living magazine from my mom visiting from South Africa – I saw this recipe (July 2018 issue) and decided that it looked super easy and delicious, so it went into my *make* pile of papers.

It is normally made with fresh cherries – but you can also use a stone fruit … fresh or canned – like I did! I also added Raspberries and their tart freshness really complimented the sweetness of the peaches and the baked custard.


4 Tablespoons cake flour
160g sugar
4 eggs
160ml cream
250ml hot milk
1 can (400g) peach halves (drained)
200g fresh raspberries

  • Combine flour and sugar in a bowl
  • Whisk together eggs and cream
  • Gradually add the milk to the mixture
  • Slowly whisk in the flour until smooth
  • Pour into a greased ovenproof dish
  • Bake at 170C for 40-45 minutes

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