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Sunday 20th April 2008

Cherry Berry - Berry Cherry Clafoutis

Cherry Berry Berry Cherry Clafoutis

What could be More Cheerful than a Cherry Berry Dessert?!

This is my favourite, this is the one I adore and this is the one we lived on all through Summer!

Fortunately I had the foresight to freeze plenty of fruit, including cherries and berries so that we can still enjoy Cherry Berry Clafoutis now and over the future cooler months here downunder. The Marshall addiction to this dessert being so strong we could not bear to go through a long cold winter without it.

Best of all - I can share it with all of you for this round of Hay Hay it’s Donna Day hosted by… well me, yours truly!

I’ve received a fair few amazing and delicious looking Clafoutis over the past weeks and several of you have promised me more which is super and I can’t wait to see them!

Cherry Berry Berry Cherry Clafoutis

For those of you who haven’t made one yet, there is still plenty of time - unfortunately for me (as next weekend I’m engaged with several important family commitments!) yet fortunately for YOU?! There has been a muddle with the deadline to The Clafoutis Edition on a couple of the food blogging event announcement sites, namely IMBB. Curious, as when I checked in when it first went up it was correct?! However, I guess to be fair that site has been under recent maintenance and has a new look.

Anyway to cut a long story short, my loss is your gain, and you now have a whole extra week ’til Monday the 28th of April to make your Clafoutis and send it to me. That being said if your post is all ready to go, I would really really appreciate if you could post it a.s.a.p - so that I can organise most of the roundup earlier in the week. Otherwise I may have to run with a two parter roundup, or withhold the roundup until a later date than I had hoped for. I’m sure you can understand my predicament!

The details again for those who missed them are…

  1. - Hay Hay It’s Donna Day is open to all food and wine bloggers.
  2. - Entries submitted for HHDD must be made specifically for this event - although photos may be submitted to Does My Blog Look Good In This.
  3. - The host will select, make and post the original Donna Hay recipe without any changes. (You’ll find it here!)
  4. - Participants may make the same recipe as is, or put their own spin on the recipe by altering the ingredients whilst remaining true to the original theme.
  5. - Entrants should include a link to the host (bronmarshall.com) in their post.
  6. - Deadline for all posts to be up and submitted has been extended one week and is now Monday April 28th, 2008. I will be posting the round up shortly after that and voting will then begin!
  7. - Email all your entries to clafouti_contact-copy.jpg BEFORE April 28th, 2008.
  8. - In your email, please include the following information: your blog name, your name, your location, your recipe name, and the permalink/url to your entry.

Cherry Berry Berry Cherry Clafoutis

So now I’ve taken care of the business side of things, lets get back to some more Cherry Berriness and the recipe for my favourite Clafoutis.

As I said above, I used frozen fruit for these ones, except for the blueberries - they were fresh! I also defrosted the berries a tad, but not so much that they were soft. This was purely so they didn’t take the heat out of the baking dishes too much.

A few other tips I’d like to suggest are to make sure your cup of flour is a loose airy cup, not a tightly packed cup. One way to ensure this is to take a dry whisk and fluff up your flour storage container before you measure. I like to think the secret to making the best Clafoutis is that it needs to be treated a bit like a Yorkshire pudding - as you want a hot oven and hot dishes to get that perfect puffy risen texture.

Good luck and I really do hope you’ll join in the fun this week with ‘The Clafoutis Edition’ of Hay Hay it’s Donna Day!

Cherry Berry Berry Cherry Clafoutis

  • Mixed Berry and Cherry Clafoutis
  • 1 cup of mixed Berries (I used blueberries and raspberries), fresh or frozen
  • 1 cup of whole Cherries, fresh or frozen
  • 300ml of full cream standard milk (that’s blue top here in NZ!)
  • ½ cup of caster/superfine sugar
  • 1 teaspoon vanilla extract
  • 3 free range eggs
  • pinch of salt
  • 1 cup of plain white flour
  • icing / confectioners sugar to dust
  1. Preheat the oven to 190 deg C
  2. Place 4 x 250ml or 1 x 4 cup capacity strong heat proof dishes (i.e ones that won’t crack on cold liquid hitting them!) in the oven to preheat.
  3. Remove 4 tablespoons from the ½ cup of caster sugar and put aside.
  4. Meanwhile in a large pouring jug or blender whisk together the milk, the remaining caster sugar, vanilla, eggs, salt and flour.
  5. Remove the heated dishes from the oven and share the cherries and berries evenly between them.
  6. Sprinkle with the sugar that was set aside and evenly ladle over the egg mixture.
  7. Quickly return to the oven and bake the individual dishes for 15 to 20 minutes, or 1 large dish for 35 to 40 minutes until puffed up, golden and cooked through.
  8. Dust with icing sugar, photograph ;-) …and serve.
  9. Serves 4

Enjoy!
Bron

17 comments »

  1. I am in awe of “frozen”! cherries. Those are so amazing and in your Clafoutis incredible! If I could really reach through this screen and grab one of those I’d run off and hide with it so as to have it all to myself!

    MyKitchenInHalfCups — Sunday 20th April 2008 10:05 pm

  2. They look so delicious! I’m addicted only by looking at them. Made mine today, will be posting it in a few days (great that you postponed the deadline!)

    linda — Monday 21st April 2008 7:52 am

  3. Yay! Deadline extended! Thanks, Bron. I made a cherry clafoutis too and will be writing about it very soon. I have to admit though, it doesn’t look a patch on yours.

    mrsB — Monday 21st April 2008 9:22 am

  4. Your clafoutis look so delicious. Mine never look that nice…and usually come out rather heavy…I guess it means I need more practice :)

    j

    jasmine — Monday 21st April 2008 10:20 am

  5. yum yum YUM - that cherry berry version looks delicious. We had leftovers of my plum and chocolate effort last night and I can’t stop thinking about it - it was so good. I’m also looking forward to making some different variations. Thanks for the opportunity.

    Morven — Monday 21st April 2008 12:43 pm

  6. Gorgeous Bron. They look superb. I’ve never made individual ones. Do you prefer to pit or not pit the cherries?

    barbara — Monday 21st April 2008 4:07 pm

  7. Hello:I’m Tartasacher. My blog is “Mil postres”. It is in Spanish. I’m a traslator for English Thank you Bron, for your visit and comments. Your blog is very very beautiful.
    Please, you speak French?. My english is not very good. Thank you for all.

    Tartasacher — Tuesday 22nd April 2008 3:13 am

  8. I’ll just echo that they look totally delicious. And the photos are fantastic! Now I just need to find some cherries.

    Jackie — Tuesday 22nd April 2008 5:00 am

  9. How beautiful is this! Bravo!

    noble pig — Tuesday 22nd April 2008 1:24 pm

  10. Those look so good!

    Kevin — Tuesday 22nd April 2008 3:20 pm

  11. Bron,

    The answer to your question is, nothing! There is nothing more cheerful than a cherry berry dessert :)

    Cynthia — Wednesday 23rd April 2008 2:14 am

  12. So pretty!

    aforkfulofspaghetti — Wednesday 23rd April 2008 2:52 am

  13. My first clafoutis was less than stellar. More likely not good. Both you and the Tartlette have inspired me to give this a few more goes if need be to get this right. If they turn out I will enter them in your event.

    Kim — Wednesday 23rd April 2008 3:21 am

  14. What can I add? Those look perfect!

    Bron, I’ve posted a savoury clafoutis but since you’ve extended the deadline I’ll try to bake a sweet one and will email both to you at the same time, ok?

    Suzana — Wednesday 23rd April 2008 4:58 am

  15. Your clafoutis is gorgeous, with those berries studding the surface! I’ve only made pumpkin clafoutis, which is not nearly so decadent looking. What I particularly like is the use of “share” in the directions. Brilliant.

    Mintyfresh — Wednesday 23rd April 2008 8:57 am

  16. Gorgeous, gorgeous pictures. I hope to get to make one knowing that the deadline is a few more days out!

    Gretchen Noelle — Wednesday 23rd April 2008 3:13 pm

  17. I love the colors, the texture, everything, Bron!
    I’m off to lunch now… too bad I won’t find anything near this around.

    Patricia Scarpin — Friday 25th April 2008 3:55 am

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