Clafoutis is a French pudding traditionally made with sour cherries. The cherries are placed in a buttered dish, covered with a thick batter and baked in the oven until the topping is risen and golden with a soft cake-like texture.
Finding sour cherries is tricky and the tinned variety won't do. But other fruit can be used in place of cherries. It does, however, need to be tart to give the desired sweet-sour contrast. I love clafoutis made with rhubarb and as this is available year round you can have a little taste of summer in the middle of winter.
Rhubarb macerated with sugar and liqueur has a wonderfully fragrant acerbity. When topped with the softly sweet almond-flavoured batter, this is light, comforting and very delicious.
If you have time, sprinkle the fruit with sugar (to draw the juices), add fruit liqueur and orange juice and leave to macerate for an hour or so before proceeding with the recipe.
It is essential that regular blue-top milk is used. Low-fat skim milk is not suitable.
This pudding is best when it is lukewarm so allow it to cool for at least half an hour before serving.
Rhubarb and almond clafoutis
Serves 5-6
Ingredients
500g rhubarb, (prepared weight), stalks trimmed and any thick stalks split lengthways and sliced into 2cm lengths
100g caster sugar
½ tsp ground cinnamon
3 Tbsp orange liqueur (Grand Marnier) or orange juice
3 Tbsp orange juice
3 large eggs, size 7, separated
50g caster sugar (second measure)
125ml regular milk (blue top)
¾ tsp almond essence
70g standard flour
80g ground almonds
½ tsp cream of tartar
Method
Lightly butter the base and sides of a 7-cup capacity ovenproof dish. I use a round 21cm by 6cm casserole dish.
Place the rhubarb in the casserole dish and sprinkle over 100g caster sugar, cinnamon, orange liqueur if using and orange juice and toss all together. If time permits, leave the fruit to macerate for an hour or two and then proceed with the recipe. Preheat the oven to 190degC. When the oven is hot, loosely cover the dish containing the rhubarb with foil and place in the oven for 15-20 minutes. There is a lot of rhubarb and it does require some heating before the topping is added for it to cook to the required tenderness.
While the rhubarb is heating, beat the egg yolks with the 50g caster sugar until light, thick and creamy. Add the milk and the almond essence. Combine the flour with the ground almonds and beat into the egg yolk and milk mixture. In a separate clean bowl, with clean beaters, whisk the egg whites with the cream of tartar until they form soft peaks. Using a large metal spoon gently fold the whisked whites into the batter.
Remove the rhubarb from the oven, remove the foil and pour the batter over the rhubarb.
Bake in the oven for 25-30 minutes until the pudding is risen and golden and firm to the touch. Remove from the oven and let cool for about 30 minutes or longer before serving.
Serve with yoghurt or cream.
