Cherry Clafoutis

Submitted By:
Grumpy Gourmet


Background Info:
A French classic that has been adapted over the years into many variations.

Great served with a glass of ruby port. No. of Servings:
4-6 Preparation time:
20min(s) Course:
Dessert Cooking time:
35min(s) Cooking Instructions:
If using Kirsch, place the drained cherries in a small mixing bowl, pour over the Kirsch and then tumble them to evenly coat. Leave to soak for at least 30 minutes, tumbling them regularly.

Place the milk into a saucepan, add the vanilla, grate in a little nutmeg and lightly simmer for 2 minutes. Remove from the heat and leave to cool

Preheat oven to 200ºC (slightly less for fan oven)

Grease a baking dish with butter and arrange the cherries on the bottom of the dish.

Beat the eggs, sugar and salt together in a mixing bowl. Fold in the flour a little at a time. Add the milk mixture, stirring gently.

Pour the batter mixture over the cherries and place in the centre of the pre-heated oven. Bake for 30 to 35 minutes, until risen and golden.

Dust with golden caster sugar, leave to stand for 10 minutes and serve warm with double cream.