Toffee Clafoutis
Prep
20 mins
Cook
40 mins
Servings
6
Difficulty
Easy
This toffee clafoutis is one of my favorite desserts to whip up when I want something that tastes fancy but comes together in just an hour. It's wonderfully simple, honestly, because you basically mix everything and let the oven do the work. The raspberries add lovely tartness and antioxidants that balance all that sweet toffee, making it feel a bit more wholesome than it has any right to be. Plus, it's genuinely budget friendly since most of these ingredients are pantry staples. Watching it puff up golden in the oven is pure magic, and your kitchen will smell absolutely incredible.
Ella x
Ingredients
- 300 gall-purpose flour
- 400 ggranulated sugar
- 150 gbrown sugar
- 120 gunsalted butter
- 4 nulllarge eggs
- 120 mlheavy cream
- 200 gtoffee bits
- 200 gfresh raspberries
- 6 gsalt
- 6 gbaking powder
- 1 mlvanilla extract
- 60 mlmilk
- 100 gconfectioners' sugar
Detail level
Instructions
- 1
Preheat the oven to 200°C (400°F). Grease a 20x20cm baking dish and set aside.
- 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
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
Remove the saucepan from the heat and carefully whisk in the heavy cream. The mixture will bubble vigorously, so be cautious.
- 5
Stir in the toffee bits and cook for 1 minute, until the toffee is melted and the mixture is smooth.
- 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
Pour the sugar mixture into the flour mixture and stir until just combined. Do not overmix.
- 8
Gently fold in the raspberries and pour the batter into the prepared baking dish.
- 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
Dust the clafoutis with confectioners' sugar and serve warm.
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