Ingredients
- 2-3 cups cherries, pitted
- 2 x 1/3 cups caster sugar
- ½ cup plain flour (for gluten free try ¼ cup fine polenta, ¼ c rice flour)
- 1 cup milk
- 1T melted butter
- 3 eggs
- A few gratings of fresh nutmeg
- 1 tsp vanilla extract
- Optional ½ tsp baking powder (this is not traditional, but an option if you want a little extra height in your product)
Cherry Clafoutis (1)
Method
- Preheat oven to 200°C
- Grease and sugar a flan tin or baking dish
- In a bowl toss cherries with the first 1/3 cup caster sugar and stand to one side
- In a food processor, or with a vigorous spoon, combine all remaining ingredients until smooth
- Scatter cherries across bottom of dish
- Pour over batter and shuffle/tap dish to fill spaces
- Transfer to hot oven
- Set timer for 15min at which point turn down to 170°C and bake for a further 25-30 min or until set
- Allow to stand until lukewarm, dust with icing sugar and serve with cream or yoghurt
Comments
Of all the fruit flans, the French classic clafoutis must surely be the easiest, packing maximum appeal with minimum fuss. In a sense clafoutis is part baked pudding, part flan, in that it’s actually crust-less. The batter is no more involved than that for pancakes, yet this dish takes a special breakfast to a whole new level. Be sure to try this again with plums or nectarines in the New Year.
Thanks to Earnscleugh Orchard Group - Cherries and Agreeable Nature - Free-Range Eggs for providing the ingredients used in the demonstration at the market
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