Celebrate World Baking Day with your loved ones and bake them my delicious Cherry & Rhubarb Clafoutis.

Cherry and Rhubarb Clafoutis

Serves 6

Ingredients
50cl whole milk
4 eggs
140g caster sugar
40g melted butter
150g plain flour
200g little cherries
200g rhubarb

Method
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.

Since moving to Yorkshire in 2012, here at French Chef at Home we have come to realise just how special Yorkshire is. We were therefore delighted to find out that God’s own county has its very own day – Yorkshire Day, 1 August.

Although we are firmly of the opinion that the delights of Yorkshire should be celebrated 365 days a year, Yves’ has come up with this delicious waffle recipe, complete with rhubarb coulis on the side, which we think is just as special as the county it is celebrating.

Making the most of locally sourced ingredients – Ilkley Beer and Yorkshire rhubarb – makes this recipe a fitting tribute to our adopted home.. These waffles make a perfectly indulgent breakfast to kick start your day of Yorkshire celebrations.

Yorkshire Day waffles with Ilkley beer and rhubarb coulis

Ilkley Beer Waffles with Rhubarb Coulis

Makes 8 waffles
Ingredients

For the waffles:

30cl Ilkley beer

30cl whole milk

375g plain flour

50g melted butter

20g icing sugar

1 egg
For the coulis:

200g rhubarb

50g caster sugar

Method

Mix all the waffle ingredients together.

Cook in a waffle machine.

To make the coulis, place the rhubarb and sugar in a pan and cook until obtaining a purée. Then pour in a blender and blend.

To serve, pour over the waffles some rhubarb coulis.

Yves is celebrating summer with a demonstration of his delicious chocolate soufflé with a rhubarb and mint coulis at this year’s Great Yorkshire Show. Look out for him for your chance to give this summery dish a try.

Chocolate souffle with rhubarb coulis

Ingredients

Serves 4

For the soufflé:

• 2 egg yolks
• 10g cornflour
• 200ml whole milk
• 200g dark chocolate (70% cocoa)
• 6 egg whites
• 60g caster sugar
• 4x 9cm diameter round moulds

For the coulis

• 200g rhubarb
• 50g caster sugar
• 20 mint leaves

Method

In a bowl, mix the egg yolks and the corn flour.

Heat the milk on the hob and pour into the egg yolks and corn flour. Whisk until mixture thickens.

In the microwave or on the hob, melt the chocolate in a bain-marie. Add to the mixture and mix well.

Beat the egg whites and sugar until stiff peaks form. Add to the mixture and fold gently.

Grease the moulds and cover the base and edges with sugar.

Pour the mixture into the moulds leaving a one cm gap from the top.

Cook in the oven at 190°c for 12 minutes.

To make the coulis, place the rhubarb and sugar in a pan and cook until obtaining a purée. Then pour in a blender with the fresh mint and blend.

To serve sprinkle the soufflés with icing sugar and pour over the rhubarb and mint coulis.

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

Cherry and Rhubarb Clafoutis

Serves 6

Ingredients

50cl whole milk

4 eggs

140g caster sugar

40g melted butter

150g plain flour

200g little cherries

200g rhubarb

Method

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.