Cherishing French Cherry Clafoutis!
Cherry Clafoutis!
Cherry Clafoutis is a classic French batter pudding, originating from the Limousin region of France. (Such a place really does exist) The recipe is traditionally made using cherries however other berries such as blueberries, blackberries, raspberries and small strawberries may be substituted instead. It has a baked custard quality which really helps to bring out the sweet, tart taste of the cherries! Aah! Sweet Cherry Pudding goodness! And if you’re a Bread and Butter pudding fan, then this is a definite must try!
Lets finish by polishing up our French! This is what people should say to you after eating this:
“Merci, ce fut un excellent repas” (meRsee, sE fU tœñ ekselan Repa)
That’s French for, “Thank you. That was an excellent meal”! *wink*
Cherry Clafoutis
Ingredients: 500g fresh cherries pitted or 800g canned pitted Morello cherries well drained, ½ cup plain flour, 1/3 cup raw sugar, 4 eggs lightly beaten, 1 cup milk, 25g unsalted butter melted and icing sugar to dust
Steps: Preheat the oven to moderate, 180 degrees Celsius. Brush a 25cm glass/ceramic shallow pie plate with melted butter to grease. Spread pitted cherries on the pie place in a single layer. If using canned cherries, ensure that you drain them thoroughly with a sieve before spreading in the plate. Otherwise they will leak into the batter.
In a small bowl whisk the eggs lightly then add the milk and butter. Sift the flour into a large bowl, add the sugar then make a well in the centre. Gradually add the egg mixture to the well, whisking until smooth and free of lumps. Pour the batter over the cherries and bake for 30-35 minutes. The batter should have risen and be a golden colour. Cool for at least 5 minutes before dusting with icing sugar. Serve with ice-cream!
Serves 6
Tip! Use a shallow pie plate otherwise the top will not turn a nice golden-brown colour.
Just Baked!
