Cherry Clafoutis

Cherry clafoutis is prepared simply by steaming or baking cherries with a light batter. It is an excellent way to prepare a simple but impressive dish with ease. The cherries in this recipe can be replaced with whatever fruit in season, such as plums, apricots, blueberries, raspberries and strawberries.

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6 Portions

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Prep: 10 minutes
Cook: 30 minutes

Ingredients

6 Portions

450-500g cherries, stones removed
2 large eggs
200ml whole milk
100g caster sugar
60g plain flour
1/2tsp vanilla essence

TO Serve

lavender and honey ice cream (see recipe or vanilla ice cream)
or thick double cream
icing sugar for dusting

Method

Clafoutis: Preheat an oven to 180°C. Butter a medium to large oven proof dish, coat the dish with 50g of the caster sugar. Scatter the cherries around the dish. Mix all the batter ingredients, including the remaining sugar in a bowl until well combined. Pour the batter over the cherries. Place the calfatous on the centre shelf in the preheated oven and leave it to cook for 30 minutes (check it after 20 minutes). The clafoutis should be puffed up and golden. Remove the clafoutis from the oven and allow it to cool. Serve hot or at room temperature. It should be eaten on the day that it is cooked.
To Serve: Dust the clafoutis with icing sugar and serve it from the dish at the table with scoops of ice cream or cream.