Rox (tw . ror 9 1 & geTd gee =x37 Ves Dhs?> a ¥ ah i gett @ EG “She ATE > & &§ & Two seasonci clafoutis This classic Fronch pudding is traditionally made with cherries, but it’s so simpli. together that it seems a shame not fo make it with other seasonal fruit too. I've suggested rhubarb version here, but it also works well with plums, damsons, pears and even prunes. cleuble Fruk Cherry clafoutis tue. ye vest. Serves 6 Lightly butter a 25cm round baking dish or tin, or a 25 x 20cm { ee rectangular one. Remove the stalks {rom the cherries but co not i 50g plain flour stone them; you don’t want any of the juices —or flavour ~ to escape | A-pinch of sea salt until the moment you bite into your first cherry. Spread them out in 100g castor sugar a single layer in the dish. medium 0998. htly gi dhe Hour and set into a bow! and stir in the suger. Make a well in 260ml whole mille the centre and add the beaten eggs. Gradually draw in the flour from Icing sugar for dusting the sides, mixing well, then beat in the milk, a little ata time, to form Neptionell a smooth batter Pour the batter over the cherties and bake in an oven preheated to 180°C/Gas Mark 4 for 35-40 minutes, until golden and puffed up. Clafoutis is best eaten warm, but it’s not bed cold either. Dust with icing suger, if you like, just before serving, on its own or with cream, Rhubarb clafoutis Serves 6 Cut the rhubarb into Sem lengths and put in a baking tin with a good Long mascaten pinch of cinnamon, if using, the orange juice and 2 tablespoons of the ‘Aiitile ground cinnamon Suet. Toss well and roast in an oven preheated to 200°C/Gas Mark 6 (optional) for 10-15 minutes, or until tender and just beginning to caramelise | Grated zest of % orange gro and then drain in a sieve. peraad nat ot om ind the edges. Leave to cool completely and then drain in ‘thote frute ‘Tum the oven temperature down to 180°C/Gas Mark 4. Lightly butter psa cavtertige 1 26cm round baking dish or tin, or a 25 x 200m rectangular one. 50g plain flour Make the batter as for the cherry clafoutis (above), stirring in the A pinch of sea salt Smedinm egge, lightly -—-oFange zest and a pinch of cinnamon, if you like, with the sugar h Pont whole smite Acrange the drained rhubarb in the buttered dish end assemble and | caer cnnerfordwating _B&Ke a8 for the cherry clafontis, When you ate just about to serve, mix i (optional), together about % teaspoon of icing sugar and % teaspoon of ground cinnamon, if you like, then sift a light dusting over the top of the clafoutis. Serve with or without cream,