Cherry Clafoutis

I have experimented with a few different recipes for clafoutis but this one definitely gives the best results. 

It is a combination of a few recipes, many don't use cream but without the cream I think it tastes too much like yorkshire pudding! 

 

Ingredients.

450g cherries

1 tablespoon kirsch (optional) 

185 ml double cream

1 vanilla pod
125ml milk
3 eggs
55g caster sugar
85g plain flour

Method.

I always leave the stones in the cherries but you can stone them if you like, warn your guests if you leave them in! About an hour before baking I soak the cherries in the kirsch, it is not essential but I think it adds to the almondy flavour.

1) Preheat the oven to 180 C. 

2) Warm the cream in a small saucepan. Split the vanilla pod and scrape out the seeds before adding to the cream. Heat gently for a couple of minutes, then remove from the heat, add the milk and cool. Strain to remove the vanilla pod.

3) Whisk the eggs with the sugar and flour, then mix into the cream. 

4) Put the cherries in the base of your baking dish and pour the batter over the top. 

5) Bake for 30 minutes, or until golden on top. 

It is delicious served warm (with ice cream) or fine served cold if you want to prepare it in advance.