Yves is looking forward to sharing his bakery secrets this Sunday with Julia Lewis and her BBC Radio York listeners. Here’s a flavour of the bake he’ll be discussing on the The ‘Bake of the Day’ feature.
Cherry and Rhubarb Clafoutis
50cl whole milk
140g caster sugar
40g melted butter
150g plain flour
200g little cherries
Preheat the oven to 200°c. In a large bowl, whisk together the milk, eggs, sugar, and butter until the sugar is dissolved. Add the flour and whisk until smooth. Pour the batter into a pie dish.
Now add whole cherries with stones and rhubarb cut into dices. Bake until the clafoutis is beautifully puffed and golden, 30-35 minutes. Serve warm.
Serve with custard, fruit coulis or vanilla ice-cream.