I love this dessert, it’s ever so tasty and moorish but then I do have a very sweet tooth! This lovely dessert which originated from the Limousin region of France is traditionally serve with black cherries. However, this dish can also be made with plums or other types of berries. I’ve heard that in some parts of France this was also made with the actual pits of the cherries as it does brings out amazing flavours when baked in this traditional way. I haven’t tried making it yet so for the time being I can only say that I love the raspberry version. Bon appetite!
Ingredients Serves 6:
1. 250g. raspberries
2. 1 lemon, zest only
3. 130g caster sugar
4. 35g unsalted and melted butter
5. 20g unsalted and softened butter
6. 90g plain flour
7. A pinch of salt
8. 1 egg
9. 1 egg yolk
10. 300ml. full fat milk
1. Preheat the oven to 180°C and grease your baking dish with butter. Sprinkle over 2 tbs. sugar on your baking dish coating the inside of the dish with the butter and sugar.
2. Place the raspberries, lemon zest and 1 1/2tablespoons of the sugar in the bowl.Gently mix coating the raspberries all over with the lemon zest and sugar, then set aside to macerate for 15 minutes.
3. Next, add your flour and salt into a bowl and set aside.
4. In a another bowl, whisk the egg, egg yolk and remaining sugar, then slowly add this into the flour and salt. Mix until all the ingredients are incorporated.
5. Add the milk, stirring the mixture continuously for 2-3 minutes until the batter is smooth, add the melted butter and mix until well combined.
6. Now add the macerated raspberries in your baking dish, mixing gently to release the juices from the berries.
7. Pour the batter over the raspberries and bake in the oven for 25-30 minutes until the top looks golden brown and the batter is set. To test that it is cooked through, insert a cake tester or knife into the centre of the dish, when you removed it, it should come out clean and dry. Remove the dish from the oven allow to cook for a couple of minutes before serving.