Cherry Clafoutis
- Preparation and cooking time
- Total time
- Easy
- Serves 6
Ingredients
- Ingredients
For the filling:
- 450g/1lb fresh stoned cherries
- 2 level tbsp granulated sugar
- 2 tbsp kirsch (or red wine)
- 2 tbsp ground biscuit crumbs (digestive biscuits)
For the batter:
- 2 whole eggs
- 2 egg yolks
- 85g/3oz sugar
- 30g/1oz cornflour
- 250g/9oz double cream
Method
- STEP 1Preheat oven to 220C/425F/Gas7.
- STEP 2Combine the cherries, sugar and kirsch. Place in an ovenproof dish and put in the oven for 5 minutes until the cherries are hot. Drain the cherries, saving the juices, and cool.
- STEP 3Reduce the oven to 180C/350F/Gas 4.
- STEP 4For the batter, whisk the eggs and egg yolks until light and frothy, add the sugar and whisk until well blended. Add the cornflour and double cream, and then set aside to rest.
- STEP 5Mix the cherries with the biscuit crumbs, sprinkle into the ovenproof dish and then pour over the batter. Bake for 30-35 minutes until golden and firm.
- STEP 6Leave to cool to room temperature, dust with caster sugar and serve with crème fraîche flavoured with cherry juice or a good vanilla ice cream.
- STEP 7Tip:
- STEP 8Add the cherry juice to good red wine vinegar for a superb cherry vinegar.
- STEP 9Biscuit crumbs absorb any excess cherry juice which stops the final dish being soggy.
- STEP 10Batter can be made up to 2 hours before - just give it another good whisk before use.