Cherry Clafoutis
Clafoutis is a French dessert but also good at breakfast time. It’s basically a layer of fruit topped with a sweet Yorkshire pudding mix. Try other fruits like dried apricots soaked
Preparation time: 20 minutes or so Quantity: Serves 5 - 6 Cooking time: 30 minutes
Ingredients
cheery Mix -
450g / 1 lb. cherry’s (fresh, tinned or preserved - stoned)
30g / 1 oz caster sugar
30 ml kirsch (op)
Clafoutis Batter Mix -
3 large eggs
150 g/ 6 oz caster sugar
100g / 4 oz plain flour - sieved
1/2 pint / 300 ml full fat milk or half cream and milk
1/2 teaspoon vanilla extract
Method
- If using fresh cherries, simmer for 10 -12 minutes in the sugar and kirsch till soft and thickened slightly
- If using tinned or preserved, just cook the liquid/ juice down with the sugar and kirsch till thickened and coat a few tablespoons in the cherries - leave aside
- For the batter whisk the eggs and sugar together till light, frothy and pale
- Fold / whisk in the flour till well mixed
- Pour and whisk in the milk and vanilla
- Place the cherries with a little juice in the bottom of a heatproof dish
- Beat any reminding juice or syrup in to the batter
- Pour on to the cherries
- Bake in a preheated oven gas 4 /180*c for 25 - 30 minutes or until the clafoutis is firm and golden