Raspberry Clafoutis

This is a humble fruit tart with no crust. You can make with any fruit in season. This time I used Cherries but Peaches, Nectarines and Ripe Pears are also very good. Alter the amount of Sugar depending on the sweetness of the fruit.

Clafoutis is a delicious dessert and it is easy to make. I often use soft fruit such as Cherries, Raspberries, Peaches, Ripe Pears, OR etc. Today I wanted to use Apples, but I didn’t want to bother pre-cooking them, so I sliced them thinly and combined with the batter. It turned out really good. This is how I made it.

‘Clafoutis’ is a simple French dessert and it is like thick custard. Traditionally Clafoutis is made with Cherries, but I use a variety of Fruit. Peaches and Nectarines are good. Raspberries are also great. Just fill a pie dish with Fruit, cover with the batter, and bake it in the oven. It is absolutely easy to make. I think this Pear version is my favourite. If you have Ripe Pears, why don’t you try it?

‘Clafoutis’ is a simple French dessert and it is really quick and easy to make. Traditionally Clafoutis is made with Cherries, but I use a variety of Fruit. Ripe Pears, Peaches and Berries are perfect. Today I made this Prune version, because I wanted to make a dessert using Dried Prunes. It was absolutely delicious.

This cute single serve Clafoutis is perfect if your craving something a little sweet and only takes minutes to make. It's light, fluffy and very morish!Beautiful either served as it is, still warm - or with a scoop of vanilla ice cream or drizzle of single cream on top.#clafoutis #cherries #sugar #flour #eggs #sweet #dessert #treat #forone #singleserve #skillet #cream #wholemilk #icingsugar #fruit #french

Typical dish from France, in my eyes clafoutis is to french what crumble is to British people - a way to make a dessert from whatever fruit is in season. You can make it with cherries, apricots and many other fruit too, the idea is always the same though.

I borrowed the recipe but I used frozen raspberries which resulted in them spreading and making the pudding look more like a pizza!

A very simple French pudding, great for celebrating summer berries or cherries too.

‘Clafoutis’ is one of the desserts that I often make. It is absolutely easy and delicious. I use a variety of Fruit, but often use Cherries OR Ripe Pears. The other day, I came across a ‘Savoury Clafoutis’ that looked like a quiche. That inspired me to make this ‘Savoury Clafoutis with Mushrooms’. Same as sweet ‘Clafoutis’, it is absolutely easy to make.

Ok this is very very similar to the berries clafoutis that I made recently but for rhubarb pear and apples the methodology varies slightly. So here it goes

Delicious little deserts and so easy to make. Use whatever fruit you gave handy, fresh, tinned or frozen and defrosted. I prefer berries, peaches, plums or roasted rhubarb.

A quick, easy and tasty dessert to make

#ChristmasGiftIt's a French classic dessert. Its very fast and easy to make. The batter on top is flavoured & nourish better than the crumble or other bought sponge cake. Could use stone fruit stone sliced, plums, rhubarb, frozen or tin fruits.

Clafoutis originated in the 19th century in a region in south-central France called Limousin. The name comes from either the Occitan word ‘clafir’ (to fill) as it was popular to fill a dish with fruit and batter or from old French ‘claufir’ (to fix with nails) explained as the cherries have the appearance of nail heads where our English word ‘clout’ comes from.The original recipe Clafoutis aux Cerises is made with unpitted cherries as the pits contribute to the subtle bitterness but I’m not sure anyone would appreciate munching on cherry pits especially since they contain cyanide.I first came across Clafoutis as a teenager. My parents often hosted foreign students and Dr Fabienne invited me to France to spend the summer with her children. It was nerve-racking but exciting flying on my own at such a young age to Paris with a large ‘unaccompanied’ name tag hanging around my neck like Paddington Bear. The summer was glorious, mostly spent at her beautiful farmhouse in Compiègne and here I ate the most glorious food and learned to make clafoutis with pears picked from the garden.Traditionally Clafoutis is a sweet dessert however, the fluffy and creamy batter also makes an excellent host for vegetables such as asparagus, green beans, artichoke, spinach and courgettes. I’m using fine asparagus, broad beans and deliciously salty and lemony Pant-Ys-Gawn goats’ cheese from Govilon in Abergavenny, Wales. This dish is ideal for a picnic or brunch in the garden.#GlobalApron

#DessertPicked a few Raspberries out of my garden and rinsed them and added a little sugar to water added the raspberries whole into the moulds and added the water .

#mycookbook.A yummy, simple recipe for the summer which is fab if you’re not that keen on chocolate. I used home-picked raspberries from the garden but any other fruit would work well too. Would work with regular butter for a dairy-full version.

This French almond pudding version offers a luxurious and decadent experience, enhanced by the addition of fruit. The perfect pairing of raspberries and almond creates a heavenly combination.#CA2025 #may2026 #frenchdessert #dessert #sweets #sweettart #groundalmond #darkrum #raspberry #raspberryjam #unsaltedbutter #eggs #vanilaicecream #cookpadrecipe #homecooking #chefathome #frangipanetart

The batter of ‘Magic Cake’ naturally separates into three layers when baked. The bottom layer is like ‘Fudge’, the middle layer is ‘Custard’, and the top layer is ‘Sponge’. My ‘Magic Cake’ recipe is versatile and you can add extra ingredients such as Cocoa Powder OR Lemon Juice. You can add softly cooked Fruit, too. Today I added Apple Slices. You can use other soft fruit such as Ripe Pear, Peach, etc.

My ‘Basic No-Bake Cheesecake’ recipe is very versatile. It is a quite firm Cheesecake and you can add extra ingredients such as fruit OR fruit puree to create a variety of flavours. Today I added Cherry Jam. The base is made with Arnott’s Choc Ripple Biscuits. I strongly recommend cocoa flavoured base for this Cheesecake.

My ‘Whatever Fruit You Have’ Cake is very easy and the recipe is absolutely versatile. You can use ‘Whatever Fruit You Have’. However, depending on the sweetness and sourness of the Fruit, you need to alter the amount of ingredients, especially Sugar. When you use fresh Rhubarbs, you need extra Sugar because Rhubarbs are sour. Simple Icing is also recommended, but you can instead dust with Icing Sugar. See the photo below.

You haven’t heard of Magic Cake? Have a look at the cake carefully, it has three layers. The bottom layer is like ‘Fudge’, the middle layer is ‘Custard’, and the top layer is ‘Sponge’. This cake batter naturally separates into these layers when baked. This recipe is almost identical to my Basic Sponge Cake. The differences are you use more Butter and add a fair bit of Milk. This Magic Cake recipe is very versatile. You can add extra ingredients such as Cocoa Powder, Lemon Juice, OR Fruit to create a variety of Magic Cakes.

‘Necessity is the mother of invention’ and I made this delicious dessert in that way. There was half a block of Cream Cheese in the fridge for a while. I had to use it up. Then I found some Apples in the fruit bowl getting bad. I decided to make Apple Cheesecake sort of dessert. I wanted to add some Sultanas, but there were not enough Sultanas, so I added Dry Apricot instead. And now, I have another recipe!

I nearly named this dessert ‘Banana Meringue Pie’ but it is not a pie. There is no pie pastry in this dessert. The bottom layer is actually Sweet Biscuits. It’s inspired by an American dessert that I tasted many years ago. Today I made Custard, but you can use store-bought Custard. In that case, this dessert would be super easy to make.

I hesitate to call this dessert a ‘Pie’ as it has no pastry, but it is called so. Absolutely easy and ‘Impossible’ to go wrong. There are many slightly different recipes and you might have your own. This is my recipe that is just right for my 22.5cm Pyrex pie dish. Some people use Coconut Milk but I use regular dairy Milk because I always have it.

My ‘Basic Butter Cake’ is a very easy cake. What you need to do is just mixing ingredients very well. Today I replaced Buttermilk with Sour Cream, and I added Lemon Juice and Zest. The cake cracked a little and I was disappointed. Well… it doesn’t really matter if the cake cracked. I covered it up with Icing Sugar.

Lemon Delicious is a classic dessert and it is similar to my ‘Lemon Magic Cake’. It has layers of fluffy sponge and gooey lemon custard. Many recipes require a lot of Sugar. 1 cup OR even more Sugar for 4 servings is scary. I feel 2 tablespoons per serving would be the maximum. I understand more Sugar is needed when we use a lot of Lemon Juice. So, I decided to use 3 tablespoons per serving, that means the amount of Sugar for 4 servings is 3/4 cup. The result? This Lemon Delicious was absolutely sweet enough. And it is super easy to make if you use a baking dish.

This cake batter is actually my Basic Plain Cupcake batter, that is very versatile and I use it most frequently. You can add ‘Whatever Fruit You Have’ to it and make a simple Fruit Cake. Fruit can be fresh, cooked, canned OR frozen. Today I added Apple and Canned Plums, which I have been struggling to use up. Depending on the Fruit that you use, you need to add extra Sugar, and you may wish to add Spice(s) such as Cinnamon.

The other day, I baked ‘Coconut Cake’. As it was made with Desiccated Coconut, it had grainy texture. Some people like the grainy texture of Coconut Cake, but some people don’t. So, today I made this cake without Desiccated Coconut. It’s actually based on my ‘Pancakes‘ recipe. I used Coconut Milk and added some melted Butter. This cake smells amazing.

This is the basic recipe I use for most of the different flavours of cakes I make.

Matcha Crepes are easy to make. Use your crepe recipe and just add Matcha Powder to it. I recommend to sift Matcha Powder and mix it with other dry ingredients, so that you won’t end up having small green bits in the crepes.