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Cherry clafoutis
| Preparation : 10 min | Resting : - |
| Cooking : 35 min | Equipment : |
| Difficulty : | Rating : 1 rates |
| Download the recipe : | |
Programmes
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accessories
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Serves 6
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| 500 | g cherries, fresh or frozen |
| 120 | g plain flour |
| 4 | eggs |
| 400 | ml whole milk |
| 100 | g golden or brown sugar |
| 30 | g salted butter, melted |
| 1 | knob butter for the moulds |
| bunches of redcurrants for decoration |
| ICING SUGAR: | |
| 100 | g caster sugar |
| 1 | Preheat the oven to 180° (170° fan, gas mark 4). |
| 2 | If using fresh cherries wash, dry thoroughly. Thaw if frozen. |
| 3 | Put the flour, eggs, milk, sugar and butter into the metal bowl. Run the EXPERT programme (without heating) for 1 minute/speed 8. Scrape the batter into the centre of the bowl and restart the EXPERT programme for 30 seconds. Add the cherries to the batter. |
| 4 | Butter individual moulds, or a 23cm spring-form tin and fill with the batter. Bake for 35-50 minutes depending on size, until golden brown. Decorate the clafoutis with washed bunches of redcurrants and icing sugar before serving. |
| icing sugar | |
| 1 | Put the caster sugar into the metal bowl and run the EXPERT programme 30 seconds/ speed 18 (without heating) until it forms a fine powder. |
© Hachette Livre (Marabout) 2016
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Dettie
Have made this a few times now, great result - used plums instead of cherries the first time (glut of plums) and then a cherry/plum mix the second time. Family asked for seconds.