Clafoutis is a classic dessert in Provence. Traditionally it’s made with cherries, but it is completely acceptable to use fruit that is in season.

A rich, decadent and creamy pud with summer berries and a lovely crunch of almonds.

Ground almonds add a touch of richness to an already delightful clafoutis with sweet sun ripened cherries topped with crème fraiche or crème anglaise.

One dessert that we absolutely love is the frozen nougat with its almonds, hazelnuts & pistachio. A great dessert that can even be made in advance (even by several months), if well wrapped. Make it as an individual dessert or as a terrine.

A traditional clafoutis with a twist, assorted fresh fruit baked in to your delicious batter as opposed to the traditional cherries.

We all love bread and butter pudding, especially when the weather is cold and miserable, but making it with brioche makes it taste even better. And serving it with a passion fruit cream gives a great flavour combination.

Do not let the intimidation of cooking crêpes deter you from this trying the very simple recipe. Light and airy yet packed full of zesty orange flavour, it’s a recipe to be proud of conquering!

This dessert recipe can be made on the BBQ or in the oven. Easy to prepare the combination of roasted apricots and yogurt-cream are a match made in Provencal heaven.

Crepe suzettes many not be classical tastes of Provence, but we could not resist this recipe from Cocoa and Lavender.

A traditional Provencal clafoutis with a thoughtful twist… pitted cherries.