from our notebook · Desserts
Cherry Clafoutis
This dessert is probably one of the simplest to realise, yet it tastes just delicious. The original recipe uses fresh cherries with the stones removed but they can be easily be replaced using a good tin of cherries.
Jump to the methodAdded September 2011
You'll need
- 185ml of thickened cream
- 1 tsp vanilla paste
- 125ml milk
- 3 eggs
- 60g caster sugar
- 85g plain flour
- 1 tbsp Brandy or liqueur of your choice
- 450g black cherries, stones removed
Method
Preheat the oven at 180 degres.
Put the cream and vanilla paste in a saucepan. Heat the cream gently for a couple of minutes, then remove from the heat. Add the milk and cool down.
In a separate bowl, whisk the eggs, sugar and flour.
Mix Egg, Sugar and Flour 
Add Cherries and Liqueur Stir in the cream from the saucepan and add the liqueur and the cherries. Stir well to ensure everything is mixed thoroughly.
Pour the mixture into a baking dish and bake for 30-35 minutes, until golden.
Pour into baking dish Dust lightly with icing sugar and serve. The clafoutis is best served slightly warm.
