Cherry Clafoutis with Kirsche
Cherry Clafoutis with Kirsche
Serves 4
Preparation: 15 mins
Cooking Time: 35 mins
This a quick and easy and very moreish pudding that my mother used to make when I was young. She used to put Kirsche into this recipe - Kirsche is an unaged clear fruit brandy that tastes like cherries with an almond flavour.
Of course, you do not need to add this and if you have none, you could add just brandy.
Clafoutis is simply a baked fruit tart, traditionally made with cherries (tinned are fine if you have no fresh ones) or you can use any fruit of your choice. Served with thick double cream - you can be sure that there will be none left over!
Ingredients
2 eggs
85g sugar, or an alternative sweetening agent (maple syrup, honey, coconut sugar etc.)
2 tablespoons of self raising flour (or use an alternative gluten free flour with one teaspoon baking powder)
150 ml double cream
300 ml Whole milk
1 lb stoned black cherries (or used drained tinned cherries, you might need two tins depending on size)
Butter for covering the inside of the baking dish
2-3 tablespoons Kirsche/Brandy optional
AND THIS IS WHAT YOU DO.....
- Pre-heat the oven to 180C/375F/Gas 5.
- Cream the eggs and sugar beating hard.
- Add the flour (and baking powder if appropriate) and beat in thoroughly.
- Now add the milk and cream mixing in carefully to avoid any lumps.
- Add the Kirsche or brandy, which really takes this dish up a notch!
- With a piece of kitchen paper, rub a generous knob of butter around the inside of a shallow over dish.
- Place the stoned cherries into the buttered oven dish.
- Pour the batter mixture onto the top of the cherries.
- Bake in the oven for about 35 minutes. The batter should be golden brown on top and half way between custard and cake inside.
- This lovely pudding can be eaten either hot or cold and best served with plenty of double cream.
- You can use other fruits such as plums, apples, blueberries and apricots.