A delicious and easy traditional French pudding; Clafoutis or Clafouti is basically a custard/pancake batter type pudding which is usually baked with fruit. Most seasonal fruits other than cherries work well - such as apricots, raspberries, blackberries etc. I make it with either fresh cherries or with bottled/tinned cherries. I try to bottle some every year, picked from the cherry trees in the garden and put them in Kirsch or Cognac! Serve with creme fraiche or cream & garnish with a cherry on top with some of the reserved liqueur.
- 24 -36 drained cherries, in juice or
- 8 ounces fresh cherries, wiped
CLAFOUTIS CUSTARD or BATTER
- 3 ounces caster sugar
- 3 tablespoons creme fraiche
- 2 ounces unsalted butter, melted
- 1⁄4 pint milk
- 2 medium eggs, beaten
- 3 ounces self-raising flour
- 1⁄2 teaspoon baking powder
- 1⁄2 teaspoon vanilla extract
- extra unsalted butter, for greasing
- icing sugar, to dust
- Preheat the oven to 200°C/400°F.
- Grease a baking tin or tian with a little butter; size about 6" x 9" or 12" long for an oval dish.
- In a food processor, blend together all the clafoutis batter ingredients, except the cherries.
- Pour the clafoutis batter into the greased tin or tian.
- Scatter the cherries into the top of the clafoutis batter.
- Bake in the oven for about 30 to 45 minutes or until risen and firm to the touch and golden brown.
- Serve warm with creme fraiche or cream.