Cherry Clafoutis
From mystic_river1 16 years ago
- 35 minutes to make
- Serves 6
Cherry Clafoutis is a classic French batter pudding, originating from the Limousin region of France. (Such a place really does exist) The recipe is traditionally made using cherries however other berries such as blueberries, blackberries, raspberries and small strawberries may be substituted instead. Read more It has a baked custard quality which really helps to bring out the sweet, tart taste of the cherries! See less
Ingredients
- 1 large can pitted Morello (sour)cherries well drained, shopping list
- ½ cup plain flour, shopping list
- 1/3 cup raw sugar, shopping list
- 4 eggs lightly beaten, shopping list
- 1 cup milk, shopping list
- 1/4 unsalted butter melted and confectionary sugar to dust shopping list
How to make it
- Preheat the oven to moderate, 325F
- Brush a glass/ceramic shallow pie plate with melted butter to grease.
- Spread pitted cherries on the pie plate in a single layer.
- If using canned cherries, ensure that you drain them thoroughly with a sieve before spreading in the plate. Otherwise they will leak into the batter.
- In a small bowl whisk the eggs lightly then add the milk and butter. Sift the flour into a large bowl, add the sugar then make a well in the centre.
- Gradually add the egg mixture to the well, whisking until smooth and free of lumps.
- Pour the batter over the cherries and bake for 30-35 minutes.
- The batter should have risen and be a golden colour.
- Cool for at least 5 minutes before dusting with icing sugar.
- Serve with ice-cream!
- Serves 6
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