pudding – Fruits, Roots & Shoots

Cherries are without doubt my favourite fruit but I’m only interested in them when they are fresh and in season, its not that I’m evangelical about local seasonal produce (I do my best but can always be tempted by something exotic) it’s that the cherries flown in when they are out of season taste of nothing but disappointment and nobody wants that! So I was absolutely delighted to find the week we spent at my Aunty Sandie’s in France coincided perfectly with their cherry tree being absolutely laden with ripe cherries – my absolute dream.

We spent a week soaking up sunshine, relaxing in the pool, eating Sandie’s fabulous food and stuffing ourselves with cherries. I meant to make this recipe when we were out there but I didn’t manage to summon up the effort of doing so when the other option was lying by the pool so it served me right when I had to buy the cherries when I got home. It’s a French inspired recipe though so it did feel like we were keeping the holiday going back home, especially with the amazing weather we have been having.

Cherry and Almond Clafoutis

Serves 6 – or two super greedy people who find it acceptable to also eat for breakfast

400g of cherries – stalks removed but with the stone left in.
250ml whole milk
1tbsp good quality vanilla extract
2 eggs
100g caster sugar
50g butter
25g plain flour
25g ground almonds
3tbsp chopped almonds

In a 23cm round deep pie dish spread out the cherries – the stones are left in as they impact a bitter almond flavour.

In a pan heat the milk and vanilla and on a high heat take to the boiling point then immediately remove from the heat, add the butter whisk together then set aside until it cools.

Whisk the eggs and sugar until well combined, add the flour and ground almonds, whisk to combine. Add the milk mixture and whisk again to combine ensuring there are no lumps. Set the batter aside for 20 mins whilst the oven preheats to 180 degrees.

Pour the batter over the cherries and pop in the oven for 25-30 mins until golden on top and only slightly wobbly.

Serve at room temperature with the chopped almond and sugar sprinkled over. Warn people that there are stones in the cherries!

Just a few holiday pics as well…

Rhubarb is one of my favourite fruits and as a very inpatient person trying to eat more locally and seasonally forced rhubarb is a real treat if a bit pricey. I bought and cooked this Rhubarb at a farm shop after a fab afternoon at the Yorkshire sculpture park a couple of weeks ago when spring seemed to be in the air. Since then we have had some freezing snowy snaps (and a sneaky holiday to Cuba for some sun) but with the clocks changing this weekend and my bulbs popping up I’m hoping spring will be coming back soon.

Forced Rhubarb is deliciously fresh, delicate and shocking pink so I didn’t want to mess with it too much; I wanted to cook it in a way that the colour and texture remain in tact to celebrate this fab ingredient for the short period we have it for. This recipe is similar to something we served at our wedding last year – we had a trio of deserts one of which was cardamom poached Rhubarb so I thought it would be fun to recreate it.

Cardamom and Rose Poached Rhubarb

3 sticks of forced rhubarb
50g of sugar
15 cardamom pods
1 tbsp rose water

Pre-heat oven to 150 degrees.

Trim the Rhubarb into 2 inch lengths and arrange in an ovenproof dish.

Bash the cardamom pods so that the flavour can get out add to a pan with the sugar and 250ml of water and simmer over a low heat until the sugar melts then continue to simmer over a low heat for 10 mins so the flavour of the cardamom can infuse. Remove from the heat and add the rose water.

Pour the syrup over the Rhubarb and place in the oven for 15-20 mins until the Rhubarb is soft but still retaining its shape.

The Rhubarb and Syrup is delicious on its own, with Thick Greek yoghurt, ice cream or meringues.