Strawberry and Pimms Clafoutis

Before we enter the blog proper, I feel it is important to make a couple of excuses. Firstly, I’m sorry that there have been no new recipe posts in the past week or so, but what I shall call a ‘negative life event’ took place and I haven’t found the time. However, we shan’t go any further into that since I’m not, as you may know, much of a sharer – I simply don’t feel the need. Secondly, this was supposed to be a post regarding a certain rhubarb, strawberry and orange compote. Unfortunately, the fates took time to collude against any honourable intentions I may have held and the photographing of the intended dessert fell flat on its face. I’m extremely glad to be back and I hope to bring you news of my recipe for individual rhubarb and custard galettes as soon as possible.

Clafoutis is a baked French dessert made primarily from a sweet, rich custard. They usually contain pitted black cherries, though, as one can see, they are by no means integral to the recipe. This dessert was first brought to my attention last Wednesday when my girlfriend and I were strolling contentedly through Hampstead, in London. We popped into what turned out to be a surprisingly reasonably-priced coffee shop, in which there were free samples of this delicious dessert. Indeed, so delicious was it that we resolved immediately to attempt it as soon as the opportunity presented itself. At this point we had no idea that it would be so simple – it would un-boggle the mind of even the staunchest of inane buffoons.

In the past fortnight Britain has undergone rather frightening extremes of weather. Though the weather has been mostly fine, rain has also been a frequent fixture; Aberystwyth received a month’s worth of precipitation in a mere 24-hours. Indeed, this had the effect of swelling several rivers which consequently burst their banks, flooding at least three caravan parks, one of which actually had flood defences – isn’t a little irony fun? Camping can be enjoyable, in the right situation, but spending a little extra on proper accommodation can often prove to be a decision well made.

There isn’t an awful lot to say about this recipe, it does what it says on the tin. However, those of you concerned about the choice of flavour needn’t be worried – it works beautifully. Strawberries, when soaked in pimms, take on a rather delicious flavour which causes the tongue to tingle a little, an experience best likened to the act of indulging in a sherbet dip. Anyway, I have rambled on for quite long enough and am in danger of alienating those of you who don’t like to read more than 500 words in one sitting. Doing such a thing bores me to death if the writing is anything but exemplary. Please, enjoy this taste of the British summer!

Strawberry and Pimms Clafoutis

Serves 6

Ingredients:

• 300g strawberries, halved

• 45ml pimms

• 1 tbsp sugar

• 150ml milk

• 150ml double cream

• 100g sugar

• 4 eggs

• 25g plain flour, sifted

• A little butter and sugar to line the dish

Method:

1. Put the strawberries in a bowl, along with 1 tbsp of sugar and 45 ml of pimms. Allow to soak for an hour.

2. Meanwhile, whisk together the eggs, 100g of sugar and flour. Pour the milk and cream into a pan and heat gently until they reach boiling point. Whisk the creamy mixture into the egg and sieve into a bowl. Cover and set aside until the strawberries have finished soaking.

3. Preheat the oven to 180C. Butter a large, but shall oven dish and sprinkle with sugar. We used two smaller dishes. Spoon the strawberries, along with a little of the pimms, into the dish. Pour the custard over the strawberries and bake until golden brown but just set – between 40 and 50 minutes.

Cost: The British strawberry season appears to be in full swing as they have really come down in price. As such, this sumptuous dessert should set one back around £3.60 – less than £1 per person.

64 thoughts on “Strawberry and Pimms Clafoutis

  1. eclectic faerie

    hey frugal, you’re hard to find on the “reader” ~ i might just have to subscribe!

    lovely recipe, lovely photos {as usual} ~ sorry to hear of a negative event in your life, and wow that’s bizarre about the 24 hour rain thing…

  2. Just A Smidgen

    Ahhhh… the clafoutis!! I’ve been longing to give a clafoutis a place in my kitchen but haven’t had the opportunity! Lucky you, I bet this one didn’t last long! xo Smidge
    ps Sorry to hear of your “negative life adventure” .. and glad to read about your girlfriend later in the post, so I know this part of your life is in place:) I hope your next week brings sunshine and many “positive life adventures”…

  3. thebigfatnoodle

    Lovely recipe! Pimm’s has a very special place in our hearts too. An English summer, whether wet or warm, wouldn’t be the same without it! Glad you’re past whatever happened in your life too, I swear our weather system keeps getting weirder and more unpredictable every day…

  4. foodblogandthedog

    Mmmmm Pimms…..& strawberries….in a dessert, heaven. I’m just about to do a savoury clafoutis with cherries, goats cheese, purple basil & pistachios & having been scouring the shops all morning for a cherry pitter but to no avail! Just read another recipe where they leave the pips in, I’m going for that I think, desperation! It’s my first clafoutis, wish me luck!

  5. cakeboule

    Beautiful but then you had me at strawberry and pimms. I oggled your food then I had a laugh about you saying booking proper accomodation would be wise in the rain and flooding – should of read that one before I went camping in the VW! Then I panicked when you said about the 500 words for a blog post – yes I know but it’s so hard to tell a story in less than 500 words. I tell you what it will be my personal challenge but a tough one!

    1. frugalfeeding

      Haha – I had myself at strawberry and pimms. Oh a VW is fine, much better than a tent. Haha – I was always taught that a paragraph longer than 250 words isn’t worth writing.

  6. Pingback: 4th of July Pimms Strawberry and Blueberry Custard | Farmers Market Foodie

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