Clafoutis isn't supposed to be runny is it?

[SeasonallySnowyPeasant]

I had my first go at clafoutis today using this recipe: BBC Good Food It's delicious but it's runny - see pic. I have very hazy memories of having it in French class about 20 years ago. If it's not supposed to be runny, what do you reckon I did wrong?

Hmm, generally wobbly but not runny. Probably too few eggs or not enough cooking time.

I was wondering if it was the eggs. The recipe calls for 2 eggs and 2 egg yolks but I might just put all 4 eggs in as-is next time.

Some of the comments say they needed to cook it for 40 minutes. How long was yours cooked for?

The batter should be runny but not the result! Did it have long enough in the oven at the right temperature? Is your oven a bit "slow"?

No, it shouldn’t, more like a cooked batter.

Not sure more of the egg would help unless you reduce some of the milk. Was the oven too hot perhaps? So the top browned before it was cooked through?

I can see your uncooked eggs!

I put it in for 25 minutes but then gave it another 5. I should have read the comments! I have a fan oven and it's usually fine with timings.

A cocktail stick or skewer should come out clean when the clafoutis is cooked. I wonder if the oven was too hot or on the wrong setting. You can cover with foil if something is browning too quickly.

I haven’t read the recipe, but I add crushed biscuit crumbs to mine, to stop the cherries making it soggy. I’ll see if I can find the recipe, if never fails me

Here you go

www.bbcgoodfood.com/user/757448/recipe/cherry-clafoutis

What's a similar English dish to this please

Monty it's basically fruit in a dish covered with a custardy pancake batter and baked. I do a savoury one with cherry tomatoes, olives and goat's cheese which makes a lovely lunch with a green salad.

You should be able to slice it with a normal dinner knife. That definitely needs another 20 mins or so!

Every time I’ve made it it’s sort of runny-ish (and I think I used that recipe). IMO it’s one that tastes better the next day as it seems to set properly.

it's probably the pyrex...imo it's pretty hopeless for most cooking...it doesn't get hot enough unless it's in the oven for aaaaaaaaaaaaages

It's definitely under OP.

I made this once, years ago. Had the opposite issue. ExH still sometimes refers to my "cherry omelette" 🤢😂

@Monty - think of it as a sweet, fruit toad in the hole. That's pretty much it.

Update: no one has suffered & died of food poisoning (I was getting worried!).

Reading the tips from here, next time I will:

• Use a ceramic dish
• Give it an extra 20 minutes
• Be exact with the milk measurement
• Use the whole egg

Oh, and check it with a skewer/knife!

[quote wowfudge]@Monty - think of it as a sweet, fruit toad in the hole. That's pretty much it.[/quote]
I was just about to ask if that would be a good comparison! It sounds rather nice...

A sweet, fruit toad in the hole made with double cream 😋

@SeasonallySnowyPeasant

Update: no one has suffered & died of food poisoning (I was getting worried!).

Reading the tips from here, next time I will:

• Use a ceramic dish
• Give it an extra 20 minutes
• Be exact with the milk measurement
• Use the whole egg

Your ceramic dish will not be a better conductor of heat than the pyrex. Metal is best if you have it. Something like a non stick brownie or traybake pan will be better. I didn't spot you were using pyrex until someone else pointed it out, but it does increase baking time. Never use ceramic for pastry as it's likely to result in a soggy bottom.

Clafoutis take 2. It's wobbly but not runny. Same recipe but I used 4 whole eggs and it took 50 minutes at 170C (fan).

I'll try it in a metal tin next time and see if that reduces the cooking time.

The DC say they prefer the runny version!