Last night we celebrated my nephew Paul’s 27th birthday. When asked what kind of cake would he prefer he said “Oh I am not really into cake but I do like desert !!”
So after a simple meal I threw together an old quick favourite of Cherry Clafouti. The weather here in Melbourne has turned that little bit cool in the evenings and a hot desert was just what was required for all of us.
I usually keep a good bottle of cherries or even tinned strawberries in the pantry ,so if required a desert can be easily prepared.Fresh cherries are delicious in this method but not for sale in the shops at this time of the year .Sometimes I will drain the cherries and if the syrup tastes nice I will reduce it down to add as a nice sauce. Be careful to watch this process as I have often forgotten to watch and bingo a burnt sugary pot !!
The recipe for this is the cheats version – simply whip two eggs together with one half cup of sugar and 300mls thick style cream. Once this mixture is blended add one half cup of self raising flour. Spoon this mixture over the drained fruit. Bake in a moderate oven for approximately 35 to 40 minutes and you will have a delicious desert.
This mixture can easily be flavoured with zest of a lemon, almond meal could also be substituted for flour and a sprinkle of alcohol and nuts over the fruit is also a tasty addition.
As I scraped the last serve into a smaller dish someone came back for thirds and I felt satisfied everyone was happy.
The Guardian writes a very wordy article on making the real desert should you like to read it here is a link