[DReed3]

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?

[kuan]

I like cherry and blueberry.

[Ishbel]

I like cherry, too.

[shroomgirl]

denser than flan...less creamy....not really "american pudding like"....

Boozy cherries
Apples and currants (L'enotre's first pastry cookbook has a super recipe)
blueberries
Stone fruit

[bughut]

never tried this, but i've seen a prune and armagnac clafoutis made. A French classic. The prunes are stoned then soaked in armagnac for a few hours. lucky prunes eh?

Like bread and butter pudding, everyone has their own preference for texture. Personal taste for clafoutis, plum. And i like the texture soft and squishy, like baked custard. to get it this way, i cut back on the flour a bit.

Most important for light and fluffy, is to mix it as little as possible. Too much handling makes it tough like a pancake

[kuan]

I like my clafoutis light and souffled so even less flour and more eggs.

[siduri]

The pictures i saw of it looked so appealing, with cherries, or with plums, so i tried it more than once, and the result was like having a thick pancake that's not quite baked through with some fruit cooked in it. Not at all appealing. There are so many wonderful deserts to make - i got the recipe from a couple of good sources, which had plenty of good recipes that came out well - so i'm thinking maybe it's clafouti that isn;t so great. But tell me if i'm wrong.

[bughut]

Originally Posted by siduri

The pictures i saw of it looked so appealing, with cherries, or with plums, so i tried it more than once, and the result was like having a thick pancake that's not quite baked through with some fruit cooked in it. Not at all appealing. There are so many wonderful deserts to make - i got the recipe from a couple of good sources, which had plenty of good recipes that came out well - so i'm thinking maybe it's clafouti that isn;t so great. But tell me if i'm wrong.

As mentioned earlier, you really have to be light handed with clafoutis. overwork, and you get pancake