 clafouti
ok, so i was looking through a dessert cookbook (Modern Classics book 2- donna hay) that i picked up at the library yesterday.
and in the "hot puddings" subset, is a clafouti with blood plums.
Now, i dont know exactly what a "blood plum" is, but i like plums alot, so i thought i'd give this one a shot.
my question is, what is the consistancy of a clafouti when its done? is it "pudding-y"? or is it solid? or what is it?
and if you have made one, what other fruits have you used? is it pretty safe to make with any stone fruit? |