Delicious and versatile, these make a delicate accompaniment to roast beef and meats when served warm, or served cold as"chutney" with cheeses. The key is slow cooking, as the longer you leave them the more caramelised and delicious they become. The raisins give a deeper sweeter taste, but can be left out if preferred.
Serves: 4-6 as a side dish
Preparation: 30 minutes
Cooking: 1½ hours
Clafoutis is a homely dessert, a wobbly set custard chock-full of summer's first cherries. What it lacks in elegance, it makes up for in comfort and sheer deliciousness - perfect for brunch among friends. This recipe is adapted from Les Clafoutis de Christophe by Christophe Felder (Éditions Minerva, Geneva, 2001).
This year surprise your guests - instead of making one large cheesecake why not make eight individual cheesecakes with different toppings. Don't worry, ready-made toppings can make this as easy as pie - or cake. You will need eight (7x6cm) mousse rings - available online.