Cherry Clafoutis

Cherry Clafoutis

Cherry Clafoutis

I think this is one of those actually rather basic French dishes that hides behind a posh name.
Basically a fluffy eggy pancake mix with a dappling of cherries, this is one of those puddings that needs to be tried to be fully appreciated.  This is not a 100% traditional version, as I like to create a bit of a caramelised topping which seems to balance the squidgy interior of the pudding well.  I use tinned cherries to make this pudding, as I think the soft giving texture (and of course the ease of preparation) is a must.  However, if cherries are in season this is a super way to serve them!Cherry Clafoutis

600 grams cherries - tinned or frozen is fine if cherries are out of season
½ cup caster sugar, plus a little more for topping
½  cup plain flour
4 eggs, whisked
2 cups warmed milk or light cream
1 teaspoon vanilla extract
2 tablespoons Amaretto, Cherry Brandy or Cognac
80g butter, melted
Zest of a lemon
½ teaspoon nutmeg
Pinch of ground cloves

Preheat oven to 180°C.

If using tinned cherries, drain off the syrup and set aside.
Add the flour and half the sugar into a mixing bowl with the spices and combine well.
In a separate bowl, whisk eggs, milk, vanilla and liqueur together. Gradually whisk egg mixture into flour mixture until smooth and combined – to the consistency of thick cream. Add half the melted butter and whisk well, then set aside to rest for 5 minutes.

Generously butter a ceramic pie dish and then place it in a large roasting pan.
Sprinkle a little sugar around the base of the pie dish, add the cherries and pour in batter. Add the remaining butter, drizzling it over the top of the Clafoutis.
Pour boiling water into roasting pan to come about 2 cm up the side of pie dish.
Bake for 40 minutes or until almost set.

Just before the Clafoutis is ready, remove it from the oven, sprinkle over a generous amount of caster sugar and a little extra cherry syrup and return it to the oven - this gives a beautiful caramelised  topping which is just lovely, if not entirely traditional.

Serve with cream, or yoghurt and a little extra cherry syrup.