I can't answer this question....

[idun]

Sorry for asking on this post, but Hoddy, is your clafoutis 'light and airy' and not stodgy, because I have yet to have one that was not.

And if it is light and airy, could I please have the recipe. thankyou

[Hoddy]

It wasn't stodgy Idun, but it was more what we would call 'clarty' around these parts than I would have liked.

I've been wondering about experimenting with a yorkshire pudding recipe - I make a good toad in-the-hole. Do you think it might work ?

[mint]

Not sure, Hoddy.  I think the weight of the cherries or whatever fruit you might use, could be too heavy to be supported by a yorkshire pudding recipe.

Maybe, the batter needs to be "heavy".  I am not good with batter generally and I leave it well alone though I do make pancakes now and again.  Even then I have never managed pancakes the way my French friends make them.  Mine are heavier altogether and I can guess that you might call them a bit clarty![:)]

[mint]

[quote user=" YCCMB"]Good example, mint.

Here's a link I don't know if you have come across, but it's name reminds me of you so much that I feel you really need it in your life if it's not already there.

Sorry it won't be clickable.

Leflepourlescurieux.fr[/quote]

Betty, I have noted your presence on the forum today[:)]

And I so want you to know that I am greatly enjoying lfplc!  Only a day or two ago, I had my questions on French adverbs answered.....happy!!

I now know why some adverbs use the masculine form of the adjective (no need to change the word to the feminine form first) + ent.

Even more interesting, and importantly, I now understand when to use -amment and when it should be  -emment.

In my, some would say sad little life (NOT at all accurate, btw), these things have bothered me for a long time and now, at a stroke as it were, they have been clarified!

Thank you once again [kiss]

[idun]

I have a recipe for a far breton that is not heavy and sometimes wonder if cherries would go in it, or their water content would affect it.

I make what my mother called a drop pudding at this time of year.

Yorkshire pud mix, poured into hot lard by preference and then any soft fruit without a stone in the middle [Www] dropped into the baking tin and baked in a hot oven.

I never use too much yorkshire pud mix in this, just coat the base. I love these, and serve with a little sprinkling of sugar and some whipped cream.

[mint]

Id, please give us the proportions for your yorkshire pud mix and can you suggest another fat than lard?

Can't use lard because of OH but I bet he'd like one of these puddings using figs as the figs are just beginning to ripen.