Hay, Hay, It's clafoutis

The Hay Hay It’s Donna Day challenge for April was chosen by Bron Marshall ( a fellow Nzer). The choice was clafoutis, which is a French batter pudding traditionally made with cherries. I actually used the flavours that Bron suggested of plum and chocolate, as that was actually a Donna Hay recipe that I had spotted a while ago and had on my to do list to make.



On Monday night we had good friends up from Invercargill, so I made the clafoutis for pudding. Our main was Moroccan chicken with an orange and mint salsa from Dish magazine, with apricot and almond pilaf and rocket salad, then the clafoutis to follow. The clafoutis batter is made from a little bit of flour, eggs and cream. I always feel a bit funny about making things solely with cream, so I used lite cream and whole cream milk. Rather than fresh plums, I used canned plums and the batter is poured round the plums in a shallow dish. I then put chunks of chocolate into the batter and baked it.



The dessert has an interesting texture – you almost expect it to be sponge like, but it is actually quite dense. The chunks of chocolate were delicious little surprises – melting when the pudding was hot and lovely chunks when cold the next day. We had it with thickened cream, but it is just as nice eaten cold out of the fridge the next day! You can see the recipe on Bron’s blog.