clafoutis

From clafoutis to cobbler, from cheesecake to sorbet they are a sweet, vivid addition to any dessert.

5 Bake in oven for around 35-40 minutes, until the clafoutis has risen, the fruit has gone jammy and the top is a nice golden brown.

The owner and head chef of Sardine in London has divided his book into seasons with classic French dishes like ratatouille, clafoutis, mussels, pate, tarts, grilled rabbit and cassoulet.

But the "pancakes," called clafoutis, also can be refrigerated for up to two days and rewarmed in the microwave for 20 to 30 seconds each for a longer-lasting treat.

Sam stuck to his Gulf Hotel all-time favourite, the Umm Ali, while I tried the French fruit Clafoutis dessert with pears and berries, topped with a scoop of vanilla ice cream.

You'll wander from an exploration of the crunchy cornichon pickle and a consideration of the great gastronome Jean Anthelme Brillat-Savarin, to a recipe for an amazing Sardine Pate, a family-friendly Pot-au-Feu (that's beef stew, to you), a classic cherry-studded Clafoutis and 372 more remarkable French dishes, plus maps, charts and anecdotes.

Nestle is recalling La Laitiere Clafoutis aux Cerises as a limited number of packs have been delivered in error with no English on the product label.

1pm-1.40pm - Raymond Blanc: Crab Salad with Pink Grapefruit and Cherry Clafoutis.

The meltingly light clafoutis sponge is now in my imaginary death row meal.

For dessert, the Clafoutis came with fresh cherries, vanilla bergamot pudding and granola.

Having stuffed ourselves already, we only had room to share a cherry clafoutis ([pounds sterling]6.50) for dessert - even if we both desperately wanted to sample the apple tarte tatin and chocolate fondant too.

y fruity beaut PLUM CLAFOUTIS INGREDIENTS (Serves 4) 50g butter, plus extra for greasing 4tbsp demerara sugar 6 ripe plums, halved and stones removed 150ml double cream 150ml milk Seeds from 1 vanilla pod Grated zest of 1 lemon 2 eggs 45g caster sugar 45g plain flour 1 tbsp icing sugar, for dusting ice cream, to serve METHOD 1.