Toffee Clafoutis

Instructions

1. 1

   Preheat the oven to 200°C (400°F). Grease a 20x20cm baking dish and set aside.

2. 2

   In a medium saucepan, combine the granulated sugar, brown sugar, and 60ml of milk. Place over medium heat and cook, stirring occasionally, until the sugar has dissolved.

3. 3

   Bring the sugar mixture to a boil, then reduce the heat to medium-low and simmer for 5 minutes, or until the mixture turns a deep amber color.

4. 4

   Remove the saucepan from the heat and carefully whisk in the heavy cream. The mixture will bubble vigorously, so be cautious.

5. 5

   Stir in the toffee bits and cook for 1 minute, until the toffee is melted and the mixture is smooth.

6. 6

   In a large bowl, whisk together the flour, baking powder, and salt. In a separate bowl, whisk together the eggs, vanilla extract, and confectioners' sugar.

7. 7

   Pour the sugar mixture into the flour mixture and stir until just combined. Do not overmix.

8. 8

   Gently fold in the raspberries and pour the batter into the prepared baking dish.

9. 9

   Bake for 30-35 minutes, or until the batter is golden brown and set. Remove from the oven and let cool for 10 minutes.

10. 10

    Dust the clafoutis with confectioners' sugar and serve warm.