The summer weather has finally arrived here in Blighty, so here is an uncharacteristically light-hearted blog regarding food, to make up for last night's rants.Clafoutis is a delicious, eggy flan which includes cherries, but they HAVE to be fresh cherries, cooked with the flan. I visited a friend in the country once, and he cooked a clafoutis. It was nice, but not quite right for him, so he cooked another... then another... then another... until - by about 6.00 pm, he had cooked one which fulfilled his obviously high standard of criteria. I was stuffed by then, but managed another slice.
I went to a French restaurant in Bath a few years ago and was pleased to see that they had clafoutis on the pudding menu, so I ordered one. I was a bit bemused when the waitress asked if I only wanted the one, but after the experience above, it didn't seem so unusual a question.
About ten minutes later, she returned and placed a cup of tea on the table in front of me...
I used to make Clafoutis a lot when the kids were still at home. I made them with both cherries and prunes. Cherries are probably best. It's a good simple pud, that usually gives impressive results.
ReplyDeleteYes it's a good pud for kids - which is probably why I like it so much. I should have mentioned that my mate of the multiple clafoutis had to halve and pit the cherries, one by one, as well as making the mix and pastry. He must have bought a job lot of cherries that day. He is also an aristocratic member of the Strachey family, which probably explains the obsessive behaviour.
ReplyDeleteIf he's anything like Lytton.....
ReplyDeleteI wasn't bumming him, if that's what you're implying.
ReplyDeleteOh very tempting, and earl grey clafoutis would count as haute cuisine and add to confusion.
ReplyDelete... and cherry porridge would count as oat cuisine...
ReplyDeleterecipe tom??
ReplyDelete