Clafoutis

Clafoutis

A traditional French farmhouse pudding originating from the Limousin region, consisting of a rich egg based batter and fresh cherries. The batter is halfway between a Yorkshire pudding mix and a custard, and the cherries were originally used unpitted. Modern versions of clafoutis are often flavoured with kirsch or a dark rum.

Ingredients

To produce take 300g of fresh cherries, 300ml of full fat milk, 3 medium eggs, 60g of caster sugar, 60g of plain flour, half a tsp of baking powder, half a tsp of vanilla extract, icing sugar for serving and a pinch of fine salt.

Method

Preheat an oven to 180C/Gas 4. Remove the stalks and stones from the cherries. Lightly butter a shallow baking dish. Arrange the cherries in the bottom of the dish. Whisk the eggs. Add the castor sugar and beat until smooth. Add the milk, salt and vanilla extract Whisk briefly. Sift in the flour and baking powder together. Fold into the egg mix. Blend. Allow to rest for a few minutes. Pour the over the cherries until just covered. Bake for between 30 and 40 minutes, until puffed and golden. Remove from the oven. Rest for 10 minutes. Dust with icing sugar. Serve warm.

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