This season, I am rediscovering “clafoutis”! Now that might mean nothing to you but to me this word is brim-full of soft fruit, delicate flavours and comforting memories.
Clafoutis is a baked fruit pudding with a milk and egg base. The combinations are limitless but my current favourites are:
Cherries and chocolate – dark and seductive!
Rhubarb with raspberry – love the tartness…
Ingredients list for the Black Cherry and Chocolate clafoutis:
- Black cherries 500g
- 3 eggs
- Rice flour 50g
- Flour (gluten free mix is fine here) 50g
- Milk 100ml
- Single cream 100 ml
- Sugar 100g
- Vanilla essence ½ capful
- Optional Bitter almond oil ½ capful
- Grated dark chocolate for topping
- Butter for the dish
Wash the fruit. Do not take the stones out of the cherries or they will bleed in the batter and I like a cream coloured base. It looks prettier.
Mix the flours and sugar.
Beat the three eggs into the milk and cream.
Add to the flour and beat until blended.
Butter your gratin or earthenware dish.
Lay the fruit and cover with the batter.
Bake for 25 to 30 min max in a warm oven- 180°. When it comes out, grated a little very dark chocolate on top.
The dough must be still soft and creamy so don’t over-bake or you will end up with an unfortunate, heavy looking dish. To add to the creaminess, you want to serve this pudding warm with a little jug of cold cream.
Second flavour: For the rhubarb variation, just chop up a couple of stalks, add some sugar in a pan and let it go soft for a few minutes on low heat. Then lay the rhubarb, pour the batter in and decorate with a few scattered raspberries before baking.
The traditional recipes only call for milk but do try it with cream – it is so much more moorish and decadently lushful! Certainly worth a revival.