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French summer classic: Cherry clafoutis

French summer classic: cherry clafoutis

This is most definitely a French summer classic: cherry clafoutis. One my mum used to make often at this time of year, there were so many fruits coming from the allotment and this recipe is just perfect for it. I'm using cherries but you could easily use raspberries, blackberries, blueberries, any fruits would work really. And it is so easy to make, so what's not to like, the perfect summer pudding!

French summer classic: cherry clafoutis



4 eggs 

45 g unsalted butter (melted)

150 g of sugar (granulated or caster)

50 g ground almonds 

100 g of plain flour

250 ml of milk

50 ml of double cream

650 g of cherries

Not essential but highly recommended, 3 tbsp of rum

8″ baking tin (buttered) 

Pre-heat your oven at 180º C


First thing first, butter your baking tray, and place all the cherries at the bottom. Now, there is a big debate in France about clafoutis aux cerises, stones or no stones. I’m team stones in and even stork. The stone actually adds flavour to your pudding. But I shan’t decide for you and won’t be offended if you decide not to add them, although, let’s face it, it is more work!

In a bowl, quickly whisk the sugar and eggs together, then add your flour and ground almonds and whisk again. Then add your milk, cream and melted butter and give it a last mix. Pour your mixture over the cherries and pop your tray in the oven for 30 to 40 minutes, or until your clafoutis is nice and golden on top. And that is all there is to it, so simple and delicious. You can savour your clafoutis, warm or cold, with a dollop of cream or a good vanilla ice cream. 


Bon appétit!


You can watch the step by step method of this recipe on YouTube

As it is courgettes season, you might also want to check out my chocolate courgettes cake


A summer time favourite: courgettes souffle

A summer time favourite: courgettes souffle

What a summer! 38.7 º C was the temperature recorded here in Cambridge. My vegetable garden has been enjoying this weather though, especially my courgettes. As usual, I got a bit carried away when I planted them and now have a bit too many of them. As well as giving many away, I've had to find different ways of cooking them. So, here is my summer time favourite: courgettes souffle. Warning, this is a recipe you can't rush or rustle-up in minutes, you need a bit of patience. But if you do give it a go, trust me it is worth the effort.


120 g of cheddar grated

350 ml of milk

4 small courgettes grated (they will cook quicker if you do so)

one table spoon of olive oil

1 small onion finely chopped

2 cloves of garlic finely grated

4 large eggs

60 g of butter,

60 g of plain flour

6 ramekins buttered and floured

Step one: cook the courgettes

In a pan add the olive oil and the onion finely chopped, cook the onions until soft, then add the garlic and stir for a minute or so. Then add your grated courgettes, a bit of salt and pepper and stir, lid on, let them cook on a low heat for 10 to 15 minutes until they are soft.

Step two: make a bechamel sauce

In a pan melt your butter, once melted add the flour and stir constantly for a good minute or so. Off the heat, using a whisk, slowly add your milk and stir until all the milk is incorporated. Then put it back on the heat and stir constantly until your bechamel thickens. Off  the heat add your cheese and your cooked courgettes and stir. Separate the egg yolks, keep the whites. Add the yolks to the mixture and stir.

Step three: the final stage

Pre-heat your oven at 180° C

Whisk your egg whites into stiff peaks. Gently fold your whites into your bechamel, courgettes sauce, one spoonful at a time. It is very important to take time to do this correctly. Once all your whites are incorporated fill your ramekins to the top. Pop them in the oven for 15 to 20 minutes.

Bon appétit!⠀

Corrine x


Cookery demonstrations at Burwash Manor

Cookery demonstrations at Burwash Manor

As part of Eat Cambridge food and drink festival,  Burwash Manor and the Larder are organising their annual “Spring Feast”. This fringe event is taking place this Sunday 19th May, from 10 am until 4 pm.


As part of the event, I will be running a number of cooking demonstrations, celebrating the wonderful spring produce of Burwash.

I love this time of year when vegetables and fruits start to make their appearance. I have been busy in my own garden, and I’m already harvesting the goodness of spring. So, this Sunday, I intend to showcase a few ingredients, that for me mean spring. So, there will be asparagus, radishes, new potatoes, spring onions, strawberries…I am going to show you some very simple recipes that you can do at home. And you know me, I will surprise you with some recipes you may not have thought of or even tried.

Entry to the event is free, so come along, there will also be plenty to sample.

Burwash has also invited a certain number of traders, amongst them:

  • Chihuahuas mexican street food
  • Cambridge cider and Cambridge Craft beer pop-up bars
  • Coffee in the coolest land Rover ever The Rural Coffee project
  • Dove Cote Bakery Sunday Bun day stall

I hope to see some of you this Sunday

Bon appétit!⠀

Corrine x