Wild Strawberry, Cherry and Plum Clafoutis


One of my favourite summertime recipes has to be Clafoutis. I was first intrigued to try the recipe from the charming french name. It is hard to describe the cake/pudding/sweet deliciousness if you haven't already experienced it; it is almost like a very very light but moist sponge that is dotted with seasonal summer fruit, traditionally cherries. So far this year I have made it with wild strawberries (generously picked and brought back from the mountains for me), extremely juicy plums and lovely sweet cherries.

I made a cherry clafoutis this year for a summer solstice party hosted by my ceramics teacher in her lovely wild garden. She just so happens to be French and I suddenly regretted my choice of pudding as the French tend to be just as proud and critical, or maybe even more so, as the Italians when it comes to cooking. My pudding went down extremely well and was finished within minutes, so it can't have been too far off the mark!

Most recipes don't include any added butter or oil and tend to feature very little flour which is great for those who can't or don't eat those ingredients. The two best recipes that I have used and adapted are Ottolenghi's 'Individual Plum Clafoutis' and Skye Gyngell's 'Cherry Clafoutis'. 

Cherry Clafoutis:


- About 20 cherries, halved and stoned

- 3 medium, free-range eggs
- 70 grams of sugar (using 35g at a time!)
- 70g plain flour
- 1tsp vanilla essence
- 150ml double cream
- pinch of salt
- 1/2 vanilla pod
- icing sugar for dusting

- preheat the oven to 170 degrees Celsius

- line a 12 inch round cake tin with baking parchment

- arrange half of the cut and stoned cherries on the base of the tin

- separate the eggs

- whisk the egg whites until stiff and add HALF (35g) of the sugar and whisk again until you create soft peaks

- in a separate bowl whisk the egg yolks with the remaining (35g) of sugar until light and creamy

- fold in the flour, add the vanilla essence, cream and pinch of salt, scrape the seeds from the vanilla pod into the mixture and then fold in the egg whites

- pour the mixture over the ready-arranged cherries

- bake for about 20 minutes before taking out of the oven, arranging the remaining cherries on top of the half-baked clafoutis and returning to the oven

- bake for another 5-10 minutes or until a skewer inserted into the centre of the cake comes out clean

- allow to cool and then sprinkle with icing sugar

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