Raspberry & almond clafoutis

Grace Cheetham's glorious dairy-free version of this classic French dessert

• Preparation: 10 mins
• Cooking: 40 mins
• Serves: 4

What you need:

• Dairy-free margarine, for greasing
• 4 eggs
• 150g raw cane sugar or fruit sugar
• 1/8 tsp almond extract
• 50g ground almonds
• 25g rice flour
• 250ml Kallo Original Soya Milk
• 550g raspberries
• 40g flaked almonds

What you do:

1. Preheat the oven to 180°C/Gas 4. Lightly grease a large (approximately 20 x 20cm) ovenproof dish with dairy-free margarine.
2. Beat the eggs and sugar together in a mixing bowl with an electric whisk until thickened and creamy. Beat in the almond extract, then sift in the flours and, with a metal spoon, carefully fold into the egg mixture. Gently stir in the soya milk.
3. Put the raspberries on the bottom of the dish. Pour the batter over the top and scatter the flaked almonds over the top. Bake in the hot oven for 35-45 minutes, depending on the size of the dish, until risen and set, with a golden-brown crust formed on the top. Remove from the oven and serve.

Cook's tip:

'Raspberries and almonds go wonderfully well together and you could also use other fruit, depending on the season, such as cherries or plums.'