Clafoutis and other Puddings

[mannafromdevon]

Raspberry Clafoutis:

Among a few other bits and pieces cooked in the oven last night I made this raspberry clafoutis. So simple but so delicious I thought it worth a share with the forum.

I made a batter of 50g flour, 50g sugar, 4 eggs, 200ml cream and 200ml milk. Don't over beat or the flour is over worked and the pudding becomes a bit chewy.

I tput wo punnets of raspberries in a dish (proabably would have been better if I'd buttered the dish), sprinkled them with brown sugar, poured over the batter and baked in a cooling over. The oven was still over 200c but I cooked it near the door with the door ajar and kept a close eye to make sure it didn't bake too quickly.

Done when the middle is still a bit squidgy. Fine on it's own but a little extra cream would also be nice.

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Anyone else got some favourite pudding recipes to share?

Attachments:

[spinal]

Never tried this in a WFO (yet) but it's a typical pudding from Piemonte (north Italy). My aunt makes the best one; but this is a close second...

Ingredients:
200 gr amaretti biscuits
200 gr sugar
30 gr di unsweetened cacao powder
5 eggs
1 egg yolk
750 ml hot milk

For the caramel: 200 gr sugar, water


Break the biscuits into crumbs and put half of the crumbs in a bowl.
Add the sugar and cocao and mix well.
Add the eggs and egg yolks, mix well
Add the warm milk and mix gently
Separately, prepare the caramel by heating the sugar in a non-stick pan with a little water
Take a non stick baking tin, pour the caramel into the bottom. Then pour the other half of biscuit crumbs and finally the liquid mix
Cover with some foil, ensuring that it's not a tight fit (so the steam can come out)
Bake in bain marie at 180C for about an hour
Allow to cool a few hours, then put in the fridge - serve cold

M.

[h12rpo]

A tip on the clafoutis
Pour 1/3 of the batter into the dish and bake that off for 10 mins til a little firm then add your fruit then the rest of the batter and finish baking........ this way the fruit stays up off the bottom