Recipe five in Scone Week is this much more unusual one. It’s really a cross between a scone and a fruit scroll, unusual but delicious.
Claufouti – a baked French dessert of fruit, traditionally black cherries, arranged in a buttered dish and covered with a thick flan-like batter – that’s the official definition anyway. This recipe was published in the Woman’s Day sometime ago, but I only started making it more recently. It’s a terrific dinner party dessert, because you can prepare it beforehand and then put it in the oven while you’re eating the main course. I don’t bother with the cinnamon sticks, I just serve it with some cream and icecream and everyone seems to like it.
Limes are now a common thing in Australia to cook with and to add to drinks, but in Mum’s day lime juice was only something 19th century British sailors had drunk and Limeys was a derogatory name for those sailors. This Key Lime Pie recipe comes from a Pie Delight segment in the New Idea, can’t find a date on it, but I’m guessing around the early 2000s.