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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


Home made mince meat

Home made mince meat

Mince meat is something I had never heard of until I came to the UK. Pudding and mince pies are just not part of the French Christmas at all. But now it's the kind of stuff I have to have at Christmas. Although nowadays, you can find good mince meat in delis, there is nothing like making your own. It is actually super easy to make and it's a great recipe if you have lots of apples in your garden. This is something that you want to start making end of September, beginning of October, it will allow the flavours to mingle and develop. So here you have it, my home made mince meat.


1 kg of apples (cored and finely chopped, but no need to peel them)

1 packet of shredded suet

350 g of raisins, sultanas or currants, whatever you prefer, it doesn’t matter

200 g of mixed peel

Juice and zest of 2 oranges and 2 lemons

400 g of dark brown sugar

1/2 tsp of nutmeg

1 tsp of cinnamon

4 tsp of all spice

4 tsp of chinese five spice

You can also add nuts if you fancy

Brandy or any other tipple, I use rum (half a tea cup)


In a large bowl mix all the ingredients together including the suet. Cover with cling film and let them rest over night in a cool place.

The next day, pre-heat your oven to 140 ° C, place your mince in an oven dish covered with foil and let your mince slow cook for 3 hours. After 3 hours of cooking, your mince will be floating in suet, that’s normal, that’s what will preserve it. Let it cool completely then mix in your favourite tipple. Transfer your mince in sterilised jars and keep in a cool place. Mince lasts forever really, my last batch was 3 years old

 This is also the time of year where I start preparing my Christmas cake, so if you fancy making your own, click here for the recipe.

Also classes have been uploaded until summer 2021, go and have a look.

Bon appétit!⠀

Corrine x


Lovely seasonal quiche with ham and baby spinach

Lovely seasonal quiche with ham and baby spinach

I don't know about you but I love this time of year. Although we've had a bit of rain this past week, the weather has been extremely kind to us. It's not too hot yet, so you can really enjoy the garden. I have been beavering away in mine, planting all sorts of vegetables, and spinach is one of them. Just perfect for a foodie like me. Here is a very simple recipe for you to try this weekend, a lovely seasonal quiche with ham and baby spinach.

Lovely seasonal quiche with ham and baby spinach


A 9″ loose tin, parchment paper and a really cheap bag of rice

One roll of shortcrust pastry

300 ml of double cream

4 eggs (medium)

A bag of fresh spinach (best for this recipe as frozen will give too much water)

Ham (enough to cover the base of your cake tin, ham can easily be replaced by bits of chorizo or haloumi if you’re vegetarian)


One small onion

A TBS of olive oil


Pre-heat your oven at 170°c (static oven) 160°c (fan oven)

Start by laying your pastry in your tin. Prick the bottom with a fork, then place your tin in the freezer for a good 5 minutes.

In the meantime, in a pan, fry your onion with the olive oil. Once the onion is soft, add your spinach and cover your pan with a lid, no need to add water or anything, after 2 to 3 minutes lift the lid, the spinach will have wilted by then, stir and leave to the side to cool.

Take your tart out of the freezer, cover the top with parchment paper and add your rice, put your tart in the oven for 10 minutes. After 10 minutes get rid of the parchment and rice on top, put the tart back in the oven and cook for another 5 minutes. Then take out of the oven and cool for 5 minutes.

In a jar, mix your eggs with your double cream, add a bit of pepper and a bit of salt (not too much as the ham is salty).

Start assembling the quiche, (don’t panic if your pastry is still warm at this stage, it doesn’t really matter). Distribute the cooked spinach and onion at the bottom of your quiche, add the ham on top and then pour your egg/cream mix. Add some bits of camembert on top. Pop your quiche back in the oven and let it cook until golden brown on top. (this can take up to 30 minutes depending on your oven).

Let the quiche cool and serve with a lovely rocket salad.

If you are vegetarian, you can easily replace the ham with a good goat cheese for example.

Chef’s tip: in the summer time, if you grow your own herbs, add the flowers of your chives on top of your quiche, thyme flowers work well too.

Bon appétit!⠀

Corrine x