Strawberry Clafouti (Pudding Cake)

On June 19, 2025June 19, 2025 By Julie Laing | Twice As TastyIn cakes, ColumnLeave a comment

When the name of a recipe tempts you to try it, a delicious result feels like a bonus. That was the case for me and clafouti, as I explain this week in my Twice as Tasty column for the Flathead Beacon. The pudding cake, with its uneven edges and layer of fruit that it arranges itself naturally as it rises to the top, isn’t as fancy as ganache-glazed cakes, precisely arranged tarts and neatly rounded scoops of sorbet that you might make for a special occasion (like, say, Twice as Tasty’s 9th anniversary). But boy, does clafouti taste good.

Claflouti (pronounced “claw-foo-tee”) reminds me of other sweet treats that are fun to say. Snickerdoodles have been a favorite since childhood. I’ve written about several others for Taste of Home, including Melomakarona and Apple Pandowdy.
Learn to make Strawberry Clafouti

Strawberries

On June 25, 2020June 25, 2020 By Julie Laing | Twice As TastyIn Baking, Event, Ingredient1 Comment

This month I’m drinking my dessert and eating it too. Get cocktail and dessert recipes at TwiceasTasty.com.
If you follow Twice as Tasty on Instagram or Facebook, you won’t be surprised by the topic for this week’s blog post. That photo I shared of Monday’s strawberry harvest from the garden surpassed 12 pounds. No wonder I was tired of picking them by the time I was finished.

Most of those berries will end up as syrup, because it tops my sister’s Christmas wish list every year. As a bonus, I get to keep the roasted fruit solids, turning some into jam and simply freezing the rest in ice-cube trays to drop into smoothies and hot cereal next winter. Some of the fresh ones have already been gobbled up on my morning granola with Fresh Yogurt and my daily salads. But I couldn’t resist baking some into a Twice as Tasty birthday dessert.

I must admit: my fruit-syrup-loving sibling is also the dessert fiend, and I tend to drink my “special treats.” So last week’s post featuring Bourbon-Infused Smoked Cherries appears more often on the “dessert” menu from my kitchen than cakes and cookies. But for birthday month, you can have all the dessert you want, right? So this month I’m drinking my dessert and eating it too—as a simple yet delicious strawberry pudding cake, or clafouti.
Learn to make clafouti with strawberries and other fruit

Beyond Pancakes

On November 13, 2018December 1, 2019 By Julie Laing | Twice As TastyIn Baking, Topic2 Comments

My family adores pancakes of all types, whether fried or baked. Get pancake recipes at TwiceasTasty.com.
Say “pancake,” and Americans usually visualize tall stacks of round, freshly fried batter, dripping with butter and maple syrup and often made from a prepackaged mix. But every culture seems to have its equivalent, and many require so few, and such common, ingredients that they can be made straight from the pantry.

My family adores pancakes. My mom put together a cookbook of family recipes in 1990, printed on her dot-matrix machine and bound with plastic combs. It includes Linda’s Pancake Mix, a recipe from a family friend that features oats, corn, wheat, and powdered milk and was my mom’s go-to blend throughout my childhood. But it also includes Æbleskivers, Danish pancakes that remind me of holeless yeast donuts but are cooked in a special pan. They were my grandfather’s specialty; my sister inherited his pan, and my niece and nephew dip them in copious amounts of Nutella. My mom’s cookbook also holds recipes for Southern Spoonbread, a cornmeal-based baked “pancake” that’s closer to a soufflé and that we considered a dinner dish, and Dutch Babies, its flour-based breakfast counterpart that puffs beautifully, causing us all to claim a corner as it emerges from the oven. If I were to put out a new edition of Mom’s cookbook today, I would add crepes and their Russian variation, blini.
Learn to make Dutch Babies and Mushroom-Stuffed Blini