Cherry Clafoutis
Last updated 27th Jul 2019
Every week on Simon Mayo's Saturday show, we're joined by food and wine expert, Nigel Barden, who talks us through incredible recipes and the wines that go with them. As well as satisfying your taste buds, we also satisfy your ears with a classical track that compliments the food perfectly.
Simon Mayo's show is on from 10am until 1pm every Saturday and you can listen here. On Saturday 26th July we made Cherry Clafoutis.
The full recipe is below:
Cherry Clafoutis
by Joanne Harris & Fran Warde from The French Kitchen (Doubleday)
This simple pudding can also be made with other soft fruits, such as apricots, plums, peaches, blackberries & blackcurrants.
Preparation: 40 minutes
Cooking: 1 hour 10 minutes
Serves 6
Ingredients
15g butter for greasing
750g cherries, pitted
125g Plain flour
50g unrefined caster sugar (Nigel only had refined to hand)
3 eggs
1 tsp vanilla extract
300ml milk
Unrefined icing sugar for dusting (Nigel only had refined to hand)
Method
Heat the oven to 180C / gas 4.
Butter a shallow ovenproof dish. Place the cherries in the dish.
Put the flour and sugar in a large bowl and make a well in the middle.
Whisk the eggs; add the vanilla and milk to the eggs and whisk.
Slowly pout the milk mix into the flour, beating constantly until all the liquid has been added and you have a smooth batter. Pour over the cherries.
Bake for 40 minutes until the batter is firm to the touch & golden on top.
Sprinkle with icing sugar and serve just warm.
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