Cherry Clafoutis. We are lucky enough to have two gorgeous cherry trees and normally I make a cherry crumble as the cherries make a delicious sauce. Of course, who can resist the buttery crumble on top? That's my problem. If I make a crumble I simply can't rest until the whole thing is eaten. I needed to find a cherry fix with a smaller portion. I'd heard of the French classic cherry clafoutis but I'd never made it. Out came my Julia Child books; I found the recipe but just couldn't face all of the steps. Next I trawled the web and found recipes which advocated leaving the stones in but I didn't want to be responsible for people breaking teeth! There are so many methods with heating milk and cream and other complex techniques and all of them were for making a large tart, which meant too much temptation. What I have created is a melange of the correct ingredients, made my way in individual portions and served straight from the oven. Apologies to any of my French friends!
Wash and pit the cherries. Grease four ramekins with butter and dust with sugar. Add about 9 cherries to each
Make the batter by beating the eggs, salt, sugar and vanilla together.
Add the flour and beat well, then the melted butter and milk. Pour over the cherries.
Bake in a preheated oven at 180 C for about 15-20 minutes until well risen and golden. To test insert a skewer until it comes out clean. Sprinkle over some granulated sugar.
I prefer to enjoy these warm from the oven but you can leave them as a cold dessert sprinkled with extra icing sugar.
How do you eat yours?
- 225 g cherries pitted
- 70 ml milk
- 2 eggs
- 1 heaped tbsp sugar
- 1 tbsp flour sifted
- 1/2 tsp vanilla extract
- 1 tbsp butter meted
- 1/2 tsp salt
- sugar & butter to dredge ramekins
- Butter 4 ramekins and dredge with sugar.
- Arrange cherries in the bottom of the ramekins.
- Beat together the eggs, salt, sugar and vanilla.
- Add the flour and beat well before adding the melted butter and milk.
- Bake at 180 C for 15-20 minutes and then dredge with granulated or icing sugar to serve