Happens here too. I pour off as much as I can but the blackberry-and-apple cobbler I made on Thurs still oozed a bit around the edges.
As far as I’m concerned that’s all that matters !
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I love clafoutis
I wasn’t familiar with it. Looking at the recipe, clafoutis and cobbler start with basically the same ingredients - flour, sugar, eggs, butter, milk/cream and fruit. With the clafoutis you make what’s described as a ‘batter’, incorporate the fruit in that, pour into a sugared dish and bake the lot. With the cobbler you put the fruit into the bottom of the dish, make everything else into a sticky dough and drop it onto the top of the fruit, then bake the lot. There’s a raising agent so the top comes out spongy. Once @Ruprecht’s chewed them both into pate though perhaps they’re rather similar ?
Fork kind Sir! Fork - Chewing is bovine.
‘Afters’ needs defining.
Deserts = Twee sweet confectionery
Puddings = God’s own foodstuffs.
You decide.
Or a punch up over the two
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In a vat of custard. We could sell tickets.