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This French-style dessert certainly will impress your guests at your next party, the addition of raspberries adds a zing to this classic dish. Best of all most of the ingredients may already be in your pantry!
Preheat the oven to 180°C. Grease a 1-1.25Lt ovenproof dish with melted butter.
Whisk the eggs and honey together in a medium bowl, until pale and creamy. Whisk in the cream, milk, butter and lemon and orange zest. Sift over the flour and stir to combine.
Pour the batter into the prepared dish. Scatter with raspberries and flaked almonds. Bake for 30 minutes, or until just set but still a little wobbly in the centre.
Serve warm with cream, if desired.
2 large eggs
1/ 3 cup (80ml) light flavoured honey
1/ 2 cup (125ml) pure cream, plus additional for serving (optional)
1/ 2 cup (125ml) full-cream milk
2 tablespoons unsalted butter, melted & cooled, plus extra for greasing
finely grated zest of 1 lemon
finely grated zest of 1/ 2 orange
1/ 2 cup (75g) plain flour
2 punnets (250g) Driscoll's raspberries
2 tablespoons flaked almonds