French Cherry Clafouti Pudding - French Cherry Custard Bake

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.

• Ready In: 25 mins
• Serves: 4
• Yields: 1 Clafoutis

Ingredients

• 24 -36  drained cherries, in juice or
•  kirsch
• 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

Directions

1. Preheat the oven to 200°C/400°F.
2. Grease a baking tin or tian with a little butter; size about 6" x 9" or 12" long for an oval dish.
3. In a food processor, blend together all the clafoutis batter ingredients, except the cherries.
4. Pour the clafoutis batter into the greased tin or tian.
5. Scatter the cherries into the top of the clafoutis batter.
6. Bake in the oven for about 30 to 45 minutes or until risen and firm to the touch and golden brown.
7. Serve warm with creme fraiche or cream.