Clafoutis aux cerises
Limousin cherry batter pudding
Clafoutis comes from the Limousin in central France, where black cherries ripen in early summer and families make this simple pudding for Sunday lunch. Whole cherries are scattered in a buttered dish and covered with a sweet, eggy batter, like a cross between a pancake and a custard, then baked until puffed and golden. In the Limousin the cherries are left unstoned, which cooks say gives a faint almond flavour; stone them if you are serving children. It's best warm, dusted with icing sugar. Chef's tip: don't overmix the batter once the flour is in; beating it hard is the common mistake and makes the clafoutis tough and rubbery.
- Total time
- 50 min
- Difficulty
- easy
- Serves
- 6
Ingredients
Method
0/5 doneStep 1: Heat the oven to 375°F (350°F fan). Butter a 24 cm round baking dish with ½ oz butter and sprinkle with 1 tbsp caster sugar. Spread 1 ⅛ lb black cherries in a single layer.
Step 2: Whisk 3 eggs and 2 ⅞ oz caster sugar until frothy. Whisk in 2 ⅛ oz plain flour and 1 pinch salt until just smooth, then gently stir in 1 cup whole milk, 3 ½ tbsp double cream and 1 tsp vanilla extract. The batter should be thin, like crêpe batter.
Step 3: Pour the batter over the cherries.
Step 4: Bake for 35–40 minutes, until puffed, golden brown at the edges and just set in the middle; a knife pushed into the centre should come out clean.
38 minStep 5: Cool for 15 minutes (it will sink a little), dust with 1 tbsp icing sugar and serve warm.
Nutrition per serving
- Calories
- 230 kcal
- Protein
- 7 g
- Carbs
- 33 g
- Fat
- 8 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does clafoutis aux cerises take?
- About 50 minutes in total: 15 minutes to prepare and 35 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of butter?
- The same weight of ghee or coconut oil (for frying and most baking).
- What can I use instead of caster sugar?
- Caster sugar, same amount.
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