Saturday, May 14, 2011

Mum's Cherry Clafoutis Recipe

Here is my Mum’s recipe of cherry clafoutis. It does not take long to make. The batter is quite similar to the pancake’s, although slightly thicker. The clafoutis is more like a baked pudding than a cake. Its texture is creamy yet it is a light dessert. I like to eat clafoutis warm.  It is delicious. Children and adults alike love it!

Cherry Clafoutis

Ingredients: for a 21cm diameter baking dish
  • 125g all-purpose flour
  • 80g sugar (reserve 20g for sprinkling on top)
  • Pinch of salt
  • 2 eggs
  • ¼ litre milk
  • 2 tbsp rum
  • 30g unsalted butter (reserve 5 small bits for top)
  • ~350g cherries (without pit and stalk)

  1. Sift the flour, sugar and salt into a mixing bowl. Stir well.
  2. Make a well in the centre and break the eggs into it one by one, adding gradually the milk in and stirring well between each egg to form a smooth batter. 
  3. Melt butter in a frying pan.  Pour the melted butter in a baking dish. Using a pastry brush spread the melted butter evenly on the bottom and sides of the baking dish. 
  4. Pour excess butter into the batter. Add rum in and stir well.
  5. Leave batter to stand for 30 min.  After 15 min preheat oven at a moderate temperature (gas no.4 /180 º C) for 15 mn.
  6. Put the cherries (previously washed and pat dried with a paper towel) in the baking dish; cover with the batter.
  7. Sprinkle half of the reserved sugar and scatter the reserved bits of butter on top.
  8. Bake for 40mns or when the clafoutis starts to turn golden. Remove baking pan from oven. Sprinkle the top with the remaining sugar.
  9. Serve in baking dish warm or cold.

Bon appétit aux gourmands!

Notes: My Mum’s recipe is with fresh ripe cherries. As they are not in season yet I bought raspberries and blackberries at the supermarket.
It is better to leave the clafoutis in the baking dish as it is difficult to remove from the mould.

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