Sorry if this sounds pretentious, but have just made my first ever clafoutis.....

[ladette]

.. and it was fab, tasty and easy - not to mention cheap. Can't understand why I've not tried it before, but will deffo make again.

lol
It does and madly so!
But hey, so what!

I've always wanted to make clafoutis.

I tackled phyllo pastry when i was 14 which gives you some indication of my personal ponceometer.

I love clafoutis but have never made it.

Do you have a recipe? And as a naffer-upper of Yorkshire puddings, is it inevitable that I would mess it up?

now you see moondog, I'd never ever, ever try to make filo pastry , I'd only ever buy it. Clafoutis (or fruit in a sort of yorkshire pudding batter for the uninitiated) is just lush. Will make it til everyone I know has had it!!!

what the crivvens is clafoutis? intrigued....

ahhhhhhhhhh xposts ladette, thank you

i should have added that dp made us pithivier for pud tonight - an evening of new puddings for me

ara, see my last post - but it's not like fruit in Yorkshire pudding, it's half way between pancake and YP. But perhaps some more experienced Calfouis makers could give a better description????

Pithivier???

Fantastic!

My (French) bil once told my sister she had an arse like a clafoutis.
I think she had a spotty bottom made worse by picking at the time.

And there was me thinking it was one's husband's job to find the clafoutis...

[is it obvious I'm ovulating then?]

Well done anyway [prefers French toast with jam]

Oh I love clafoutis. My mum used to make it, but I've never tried.

It's not fluffy like a YP, more stodgy, almost a cross between a sponge cake and a YP. Maybe even exactly what a naffed-upp YP would be lik4e, only sweeter!

I love clafoutis! I made a load of petite fours today, and tapas and creme brulee, is that poncey enough?

Having a party COV?

I do a really fantastic rhubarb clafoutis
It always gets applause
The tartness of the rhubarb really sets off the sweetness of the rest of it

yummy yummy yummy

Tapas and creme brullee was for supper, petite fours are a gift for a friend's birthday tomorrow.

Ha! I made bacon and cabbage with parsley sauce

haha moondog pmsl at your sis

She was devastated.
(Stopped her picking her arse though.)

PrincessPeaHead, DH would LOVE rhubarb clafoutis - recipe please!!!
I'm snigerring, cos clafoutis sounds so very snotty, yet no more difficult than fruit crumble!!!!!!

where did you get cherries at this time of year? [stern]
rhubarb claf sounds lovely. i love pomiane version, will try with rhub.

ladette - what kind? plum or cherry are lovely.

ok hang on let me go get the recipe

BBBeee, I'm trying to empty my freezer. Lost my clafoutis virginity using a bag of frozen Black Forest Fruits.

RHUBARB AND ORANGE BLOSSOM WATER CLAFOUTIS

600g rhubarb, cut into 2-3cm pieces
250g unrefined golden caster sugar (or normal works fine)
zest of a lemon
1tbsp orange blossom water
5 eggs, whisked
1 egg yolk
200ml milk
200ml double cream
1tsp rosewater
75g plain flour

Pre-heat oven to 190C/375F/gas 5

Place the rhubarb, 150g of the sugar, the zest and the orange blossom water in a saucepan and gently heat to dissolve the sugar. Simmer for 2-3 minutes or until the rhubarb is tender. Strain the fruit and reserve the cooking liquor.

Whisk the eggs, the extra yolk, the remaining sugar, the milk, cream and rosewater together until smooth, then sift in the flour and whisk again until lump-free.

Place the rhubarb in a large shallow buttered ovenproof dish (or individual buttered ramkeins) and pour over the batter.

Place in the oven for 20 mins until puffed up and golden on top. (AGA users - put on a baking tray on the third set of runners in the roastign oven for 15-20 mins).

Meanwhile bring the reserved juices to the boil and reduce until they are syrupy.

Serve the clafoutis with clotted cream (or double cream) and the syrupy juices.

This is from the Amy Willcock Aga Baking book if anyone has it....

OMG, that sounds awesome. Thanks Princess....