A Clafoutis, by any other name, is it still a clafoutis?

Many years ago, our lovely Belgian Au Pair, arrived in Texas, along with a recipe book for me created by her family. Despite having lived in France and Belgium, this was the first I had heard of Clafoutis!

At the time, it was something I cooked on numerous occasions, but desserts are not something I make very often. When the kids were small, the inevitable question during dinner was ” What’s for dessert?” The reply was always the same ( and it infuriated them) a WAS ( wait and see) or a UFO ( You’ll Find Out) most of the time, it was nothing exciting, a yoghurt or if it had been cooking class day ( I gave 5 a month) then there would be, maybe some left over dessert from the class. Only at weekends would I make something special.

I had acquired a cook book back then , of which I now have two copies ( one for the UK, and one for France). I made a point of cooking something new from this book every weekend, (Simca’s cuisine, by Simone Beck, she who collaborated with Julia Child) and naturally enough there is also a recipe for Clafoutis in this book.

On reading the newspaper the other morning, I came across the recipe of the day and yes, it was Clafoutis, but however upon reading it, I realised it was nothing like the one I used to make. But, being inspired, I dug out Simcas cuisine and decided to make this dessert for dinner.

The recipe actually calls for Plums or Cherries, of which I had neither, however I had frozen raspberries and Why Not ? And funnily enough I have just found another version, which is Boozy Prune Clafoutis, so I guess anything goes !

I used

  1. 600 grams of frozen raspberries
  1. 250 grams full fat cream cheese ( Philadelphia or generic will do, at room temperature
  2. 125 mls double cream
  3. 3eggs
  4. 8 oz plain flour
  5. Here you can add some kirsch or other liquor but not necessary.
  6. 90 grams unsalted butter at room temperature

Butter a dish, pie type dish, put all of the ingredients except the raspberries into a food processor and beat until well mixed.

Put half of the batter into the bottom of the dish, add the fruit, in an even layer, then add the remainder of the batter. Bake at 440 F 205 C for about 35 mins. It should be just set and a light golden brown. Allow to cool somewhat before serving. Serve tepid with some powdered ( icing sugar) sprinkled on top.

Of course using fresh fruit is always an option, apples, plums, cherries, peaches, or anything that is in season, but stew the fruit first and if necessary add sugar to taste. For mine I did not add any sugar, and the comment from one of my younger guests was that it was a bit sour, but the young Mexicans ate it readily.

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