I have just returned from a most wonderful week in North Wales where it was not in fact wet (much) but gloriously sunny and sparkly. Leaving this morning on yet another sunny day was a real wrench, relieved in part by the spectacular high-altitude drive through the mountains.
Plenty of food news from the holiday including those longed-for mackerel, where to find the best bara brith in North Wales (I've conducted extensive research!), my impressions of a birthday meal at the Porth Tocyn Hotel and some seriously good barbecued lamb. But firstly, just to ease myself back in gently, a quick pudding that I have made twice over the past fortnight which is a doddle to whip up and which those fond of comforting puddings will love.
Clafoutis has always appealed although there has been one major snag. I don't like cherries. No. Really. I don't. The almondy batter? Yes please. The cherries? Definitely not. Then one day when I was strolling around Waitrose (as one does), I picked up a recipe card for a raspberry version. Perfect. Why hadn't I thought of that?
In the end, I lost the aforementioned recipe card, but found a similar recipe on BBC Good Food's wonderful recipe resource. Here is the recipe, written my way. Follow the link for the original (plus a rather better photo!).
400g mixed fruit (I used raspberries and strawberries. Next time I might mix in some blackberries too. Cherries are the traditional choice)
50g ground almonds
2 tbsp plain flour
100g golden caster sugar
2 egg yolks
250ml double cream
1. Pre-heat oven to 190C. Grease a 23cm round (or similar size) gratin dish or flan tin with a fixed, not loose, base.
2. Sprinkle the fruit into the prepared tin. Whizz together all the other ingredients and pour the batter over the fruit.
3. Bake for 25 minutes - until golden and just set.
Notes - I found I needed to cook this for a little longer than the recipe. If there is any left over (unlikely), it is delicious eaten cold the next day!