Maison Travers


I still had a few figs to use and we now have harvested the walnuts and have a few hundred, a huge wicker basket full. So, what else to do but think of a nice recipe that combines the two and I came across a version of this one in an old calendar of all places. My biggest challenge was finding buttermilk in France. It turned out to be easy once I realised that it was called fermented milk or “lait fermenté” and not “lait battu” as I remembered from my childhood. Maybe the name has changed? When pouring the batter into the cupcake holders, I always use an ice cream scoop. They are the perfect size and it is much easier than trying to judge quantities. The cupcakes are excellent as is and we ate several like that but I also wanted to serve some as dessert for a…

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