Saturday, 21 January 2012

I'm not dead yet (and Clafouti)

I'm just resting.

Anyway, I was just chatting with a friend about clafouti, and I said that I would blog it if I were still blogging. So hey, why not? Hello strangers! Happy new year 2012, I aten't dead.

Clafouti is basically a light batter pudding. It's a really really easy thing to do for a fruit dessert, and for boring reasons, really really easy is all I do these days. And if you go and research clafouti, you will find a zillion recipes with wildly variable ratios of ingredients. Anything from 1 teaspoon of flour to 1/4 cup of flour per egg. Liquids may be creme fraiche, yoghurt, sour cream, cream, milk. I've tried a few variants recently and this is one I like - a more custardy texture than some, not too solid.

Generic Clafouti, Apricot Almond variety
400g fruit (chopped fresh apricots)
1/4 cup plain flour, sifted
1/4 cup caster sugar
2 eggs
1 cup plain yoghurt
1/4 cup milk
dash vanilla essence
2 tablespoons liqueur (amaretto)
flaked almonds to decorate

Preheat the oven to 180C
Lightly butter a small casserole dish.
Toss in the fruit, cut in bite sized pieces.
Mix together the flour and sugar, and beat in the eggs.
Add vanilla, liqueur, yoghurt, and milk, and whisk gently just to free from any lumps.
Pour the batter over the fruit.
Sprinkle with flaked almonds (optional).
Bake for 35-45 minutes, until done - a test skewer comes out clean.

Serve hot or warm, with a dollop of cream or icecream.

I use a 24cm round pyrex casserole dish. If you have a larger flan plate, which is more traditional, it will be shallower and so cook a bit more quickly. So this is very easy, and you can swap in frozen berries or other fruits to taste. Cherries are classic French. I've made this so far with frozen blackberries, and fresh boysenberries and tonight with the apricots.


Bron said...

Thanks for the recipe. I made this today using nectarines as they were the only fruit we had. I just realised that I omitted the milk (completely forgot it!), but it turned out really well. I'll be adding it to my recipe repertoire.

Cath said...

As long as you had the yoghurt - the milk's just for thinning the batter a little. With so many recipes out there, you can pretty well choose your own adventure.

Liz Ditz said...

Off topic but I just wanted to drop a note to thank you from the bottom of my heart for posting to Pharyngula on behalf of The Thinking Person's Guide to Autism & other evidence-based blogs on autism and blogs by autistics.

مطبخنا said...

thanks alot very much

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If you want more, just let me know!

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Unknown said...

I've tried my clafouti with strawberries and blueberries, and it was amazing! :)

Table Tops in a Box said...

My sister makes a fantastic Clafouti and to be honest I've never known anyone else to make one.
I love recipes and share them on my website which features table decor!



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Golden Sun Restaurant said...

Love clafouti thanks for the recipe. Been really busy managing a a Chinese Restaurant in Capalaba area and I find it hard to whip something up in the home but this looks fairly easy to prepare and I would love to try this one out!

Unknown said...


Chalisa Indian Restaurant offers you many dishes using clafouti, the ingredients are very easy to get in the local market. Enjoy this on special occasion, thanks...

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