Autumn Is The Time For Pudding

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Now that the evenings are drawing in and the temperature is dropping, it’s time for substantial puddings.  Autumn is a magnificent season for fruit, and my favourite season for cooking.  I look forward to starting the Christmas cooking;  cake, pudding and mincemeat.

I’ve been trying to use the less expensive shops to buy fruit and there are such amazing offers around that I find myself spoiled for choice.  My mother has had a glut of damsons this year, from her garden, which I used to make jam and there are great offers on plums,  gooseberries and apples.  I’ve decided, on reflection, to share a recipe for clafoutis, which is brilliantly versatile – use cherries, gooseberries(cooked gently in butter and sugar), damsons or plums(also cooked in a little butter until they’ve softened a bit).

CLAFOUTIS

(Serves eight)

400g cherries, stoned, or other fruits.

250mls milk or single cream

3 eggs

60g sugar

60g plain flour

pinch of salt

2 tsps vanilla extract

icing sugar

Heat the oven to 200°C, 400°F, Gas 6.  Put the cherries into a shallow, lightly buttered, 1.5 litre ovenproof dish.  Put all the other ingredients, except the icing sugar, into a food processor or blender and whiz to a batter, for about 1 minute.  Pour the batter over the fruit and bake for 30-35 minutes until puffed up and light brown.  Serve warm, sprinkled with icing sugar.

Enjoy!

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