Raspberry Clafoutis


  • 8ozs (225g) fresh raspberries
  • 4 free range eggs
  • 125g plain flour
  • 3 tablespoons runny honey
  • 25g dairy free margarine
  • 600ml KOKO Dairy Free milk


  1. Gently rinse the raspberries in cold water & drain.
  2. Beat the eggs in a mixing bowl.
  3. Whisk in the flour and honey.
  4. Very gently warm the margarine and the KOKO Dairy Free in a saucepan.
  5. Slowly whisk the lightly warmed KOKO Dairy Free milk into the egg and flour mixture to create a batter.
  6. Put the raspberries into a greased 3 pint baking dish and cover them with the batter mixture.
  7. Bake at 200C for about 35 minutes or until the blade of a knife inserted in the centre comes out clean.
  8. Serve with dairy free ice cream or custard made with Koko Dairy Free milk.