Sunday, April 20, 2008

Hay Hay it's Donna Day - #19 The Clafoutis Edition

Is it a batter? Is it a sponge? Is it a custard? No - it's clafoutis!

Bon Marshall is the happy hostess of this round of Hay Hay it's Donna Day and I was delighted to see that she chose something that I've wanted to make for ages - clafoutis. Originally from Limousin in France, clafoutis is traditionally made with unpitted cherries. Donna Hay's version, which Bron selected, is made with plums and chocolate or should that be prunes et chocolat?

My blog friend Tammy recently made her clafoutis and she altered the recipe slightly and used a combination of milk and lite cream instead of just cream. Since I'm always trying to make my recipes a little healthier I thought this was a great idea. I also thought that the cup of chocolate that the recipe called for was a little over the top, especially if you're going to the bother of using less cream! I probably only used about a 1/4 of a cup. In hindsight the amount was perfect for my taste but I should have left it in bigger chunks. Like Tammy, I used canned black doris plums.

You can find the original Donna Hay recipe on Bron's blog.

I loved this recipe, the rich chocolate and the tart plums were an outstanding favour combination and the recipe was quick and easy to do. I am keen to try other variations over my winter entertaining season.


Bron said...

Hi Morven,
looks delicious, and it's definitely an idea to cut back on the cream, there's enough richness in the eggs really. Thanks for joining the Clafoutis Edition!

Peabody said...

I don't think I have ever seen a chocolate one before...yum!

Tammy said...

Wasn't it good! I have tagged you for a 6 word memoir. see here for details

kellypea said...

I haven't made a clafouti in years but have wanted to. Yum on the plums. Definitely! And anything Donna Hay is good by me. I love how easy her recipes are. They always turn out!

Barbara said...

Looks delicious MOrven. I only use milk in mine, I'll have to try the cream someday.