Cherry Clafoutis
By The Cooking Book
Published on 19 April 2022
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.Time and servings
1 hr 15 minsTotal time
6Servings
30 minsPrep time
45 minsCooking time
Ingredients
- 3 tablespoons of kirsch
- 750 g of cherries
- 75 g of caster sugar
- 1 knob of butter, for greasing
- 4 large of eggs
- 1 pod of vanilla, split
- 100 g of plain flour, sifted
- 300 ml of milk
- 1 pinch of salt
- 6 dessert spoons of creme fraiche, to serve
Method
Step 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.Step 2
Meanwhile, preheat the oven to 200°C (400°F/Gas 6). Butter the flan tin, and set aside.Step 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.Step 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.Step 5
Dust with sifted icing sugar and allow to cool on a wire rack. Serve warm or at room temperature.