Category: dessert

What exactly is Clafoutis?

A few weeks ago Tim and I went to Norfolk for our friend Charlotte’s wedding. Norfolk is beautiful and I wish we could have stayed longer than just a short weekend.
We stayed at a hotel in Blakeney which is on the North Norfolk coast. It was raining when we arrived. It was raining a lot! We braved the seafront anyway and took a windswept stroll. On the way back we decided which pub to have our dinner in. We chose the The White Horse.  As we walked into the seemingly empty pub we were asked if we had booked. They “squeezed” us into the empty conservatory and pretty quickly it became surprisingly very full. It would seem that Blakeney has the best food around and every pub/restaurant/hotel in the area get’s booked up in advance. Good job we headed out to fill our tummies so early in the evening!

As this is a baking blog I’m not going to bore you with what we both ate. I’ll just say that egg and local asparagus were involved in the started and neither Tim nor I could finish our main meals. Seriously large portions!

Dessert, not surprisingly is my favourite part of any meal and the menu on offer here was fantastic. I love to try out new dishes on a menu. It’s so boring to see the same old stuff time and again. When it came to choosing I knew exactly what it had to be.


What’s for dessert?

Before I tell you about dessert I should let you know that I have a small addiction to diet coke, well not really diet coke, Dr Pepper, but it’s not easy to come across, especially when you’re looking at a dessert menu! On the menu under”Saving the best till last...“, number three was “Wild Morello kirsch soaked cherry Clafoutis, Coca Cola syrup, toasted almonds and Creme Fraise

Well, I was convinced on the spot that this was the pud for me. I had absolutely no idea what a Clafoutis was but it had a Coca Cola syrup – the first I time I had ever seen this done- and it sounded French which meant great taste and probably very fattening! What could go wrong?

The Clafoutis

When it arrived I was really impressed. I mean who wouldn’t want a mini skillet all to themselves? 10/10 for presentation. Don’t you think it looks great?

So what is Clafoutis?

Clafoutis is a ‘flan type batter with cherries and powdered sugar‘ according to Wikipedia. Am I the only person to not know what it is? Have you heard of it? I’ve Googled it since and come up with a ton of recipes which I can’t wait to try out. Apparently experts say that you should leave the cherry stones in when baking as it adds to the flavour so, I’ll be giving that a go when I make it.

Needless to say it was deelish! This dish was the perfect balance of cake and pudding. The Coca Cola syrup didn’t really taste of the black stuff, but it was lovely anyway and now I’ve discovered a new pudding. Do you have a great Clafoutis recipe? If so please let me know!

all gone Clafoutis

So, next time you’re in Norfolk, it’s definitely worth checking out the The White Horse pub. Fantastic grub and the perfect end to a wet and windy walk along the Norfolk sea!


Rhubarb & white chocolate cake recipe


Rhubarb cake

When my friend Sam asked if I wanted some of her Mum’s freshly grown/picked rhubarb I jumped at the chance. I had never baked with it before so I did what every cake obsessed blogger would do. I trawled through all my cook books looking for a nice juicy cake recipe to share with you all. EVERY ONE OF THEM! (I’ve got a lot!) Guess how many rhubarb recipes I found? Two. One was for rhubarb crumble and one was for rhubarb chutney! I mean come on you celeb chiefs. What’s wrong with good old rhubarb?

Luckily Sam sent me a link to a great blog where the author Nadia has a great rhubarb cake recipe. I tweaked it just a little (who doesn’t love white chocolate with their rhubarb?) I hope Nadia doesn’t mind!

The Ingredients

  • 160 g butter at room temperature
  • 180 g caster sugar
  • 3 eggs
  • 1 tsb vanilla essence
  • 150 g plain flour
  • 50 g ground almonds
  • 2 tsb baking powder
  • 250 g rhubarb
  • 100g white chocolate – chopped up into little pieces
  • icing sugar to sprinkle

How to make Rhubarb and white chocolate cake

Heat your oven to 180°C, Fan 160°C,  Gas mark 4. Line a 9″ cake tin with grease proof paper. Or cheat like I did and use a silicon cake ‘tin’- no paper required.

Rhubarb cake recipe

Blend the butter and sugar together till smooth

Rhubarb cake recipe

Chop up the rhubarb into 2cm pieces

Rhubarb cake recipe

I didn’t have any chopped almonds so I decided to use my fab hand held blender attachment to chop them up

Rhubarb cake recipe

Et voila! It worked! Hooray for having equipment on hand…. and a packet of almonds!

Rhubarb cake recipe

Add the eggs one at a time with a little flour to prevent it from curdling. Mix in the remaining flour and baking powder along with the vanilla essence.

Rhubarb cake recipe

Add the chopped almonds and white chocolate

Rhubarb cake recipe

Scoop the cake batter into the cake tin

Rhubarb cake recipe

Put the rhubarb on top of the cake mix and push it in with your finger so it sinks in a bit.

Rhubarb cake recipeMy rhubarb didn’t squidge in that deep but it didn’t matter, it sinks in when it’s baked anyway. Sprinkle a couple of tea spoons of sugar over the top of the cake and pop it in the oven for 30-35 minutes. It’s baked to perfection when a skewer comes out clean and your house smells divine!!

Once it’s baked leave it to cool down on a rack for a short while. Sprinkle icing sugar over the whole cake and eat it before it cools down too much. It tastes sooooo good while it’s still warm.

You can add ice cream, custard or just plain cream but to be honest I had it on it’s own. In fact if I’m completely truthful I had to make this cake twice. I promised my dad a slice – as he loves rhubarb and I ate practically the whole first cake on my own. It’s my new favorite. I couldn’t leave it alone!

Rhubarb cake


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