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Cherry Clafoutis

Cherry clafoutis

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Cherry Clafoutis

This French favourite can be enjoyed warm or at room temperature.

Good with plenty of thick cream or crème fraîche for spooning over, or with vanilla ice cream.

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Instructions

  1. 1

    Toss the cherries with the kirsch and 2 tbsp of the sugar in a medium-sized bowl, and leave to stand for 30 minutes.


  2. 2

    Meanwhile, preheat the oven to 200°C (400°F/Gas 6). Butter the flan tin, and set aside.


  3. 3

    Strain the liquid from the cherries and beat it with the eggs, the seeds from the vanilla pod and the remaining sugar. Slowly beat in the flour, then add the milk and salt and mix to make a smooth batter.


  4. 4

    Arrange the cherries in the dish, then pour over the batter. Place in the oven and bake for 35–45 minutes, or until the top is browned and the centre is firm to the touch.


  5. 5

    Dust with sifted icing sugar and allow to cool on a wire rack. Serve warm or at room temperature.


Ingredients

  • 3 tablespoons Kirsch
  • 750g cherries
  • 75g caster sugar
  • 1 knob butter, for greasing
  • 4 Large eggs
  • 1 pod vanilla, split
  • 100g plain flour, sifted
  • 300ml milk
  • 1 pinch salt
  • 6 Dessert Spoons creme fraiche, to serve

Serves 6

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Recipe published with permission from © Dorling Kindersley Limited. The Cooking Book 2008

http://www.dorlingkindersley-uk.co.uk/

The Cooking Book   £25.00  

The Cooking Book
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