Cherry clafoutis recipe
Cherry Clafoutis recipe
⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
|200 g||drained, bottled morello cherries (preserved in Kirsch or syrup)|
|125 g||caster sugar|
|125 g||unsalted butter (at room temperature)|
|2 medium||eggs, beaten|
|140 g||self-raising flour|
|¼ tsp||baking powder|
|3 tbsp||milk (you may require a little less or little more)|
|butter to grease dish|
Not a true clafoutis as this produces more a cake texture than the sweet Yorkshire pudding style of the traditional French variety.
Preheat the oven to Gas Mark7, 220°C, 425°F.
Grease a 9-10 inch, 22-25cm baking dish or use a large 4-hole Yorkshire pudding pan, greased, for individual servings. Spread the cherries over the base of the dish or evenly over the pudding pan holes.
Pour the sugar, flour, butter, eggs, baking powder and salt into a food processor and mix until just smooth. You may need a little milk to bring to a soft (not wet) dropping consistency. Alternatively, place the same ingredients into a bowl and mix to a batter with a hand or stand mixer using a medium speed. Do not over process.
Spoon the batter over the fruit and level surface. Tap the dish fairly hard 2 or 3 times on a solid surface to dislodge any large air bubbles.
Bake for about 20 minutes until cooked and golden brown. Check with a skewer in the centre; if it comes out clean it is cooked. Traditionally, a clafoutis can be served slightly runny in the middle, but many prefer a more cooked dessert; if you wish yours to be slightly runny, cook for about 5 minutes less.
Serve hot by itself or with cream.
Alternatives: instead of bottled cherries, it is equally delicious made with fresh peaches, skinned, stoned and quartered, fresh plums stoned and quartered, or stoned fresh cherries. You can also use drained canned fruit such as peach halves or slices, apricot halves, pineapple (if using slices, you may need to cut one or two to fill the larger gaps). When using canned fruit, you can also use some of the syrup to make a glaze; add 2 tsp of cold water to 1 tsp arrowroot powder or cornflour, mix until smooth and add 4 or 5 tbsp of the syrup. Pour over the fruit before adding batter.
ca. 15 min
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