I made the cherry almond clafoutis tonight for pudding and when cooked the bottom was wet with a little liquid from the cherrys anyone made this and got any tips to make this better as taking it to taster session tomorrow
Hiya - I made this and the apple betty (yum). I was thinking that next time I'd use the apple betty mix for the cherry too as I thought the cherry clafoutis was a little scrambled eggy around the sides. Just put in the almond essence instead of the cinnamon to the egg/yog mixture.
Think it's just me as made the apple betty on the weekend and was not a fan of that either it tasted to eggy for me, have to find a low syn pudding that's not really egg based
I have pudding every night and aim to keep it to 3 syns, have a look on my recipe thread for ideas, there is a few puds on there.
*honeys recipes - its a sticky in recipe forum
I also tried to cook this but used blueberries instead and also found that it was very soggy at the bottom. Maybe will try with a not so juicy fruit next time.