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| Cherry Clafoutis |
| French batter pudding |
| Ingredients |
720g jar sour cherries
¾ cup plain flour
2 eggs, lightly beaten
1/3 cup castor sugar
1 cup milk
¼ cup cream
50g butter, melted
Icing sugar for dusting | |
| Method: |
Preheat oven to a moderate 180ºc.
Lightly brush a 1.5 litre ovenproof dish with melted butter.
Spread the cherries into the dish in a single layer.
Sift the flour into a bowl, add the eggs and whisk until smooth.
Add the sugar, milk, cream and butter, whisking until just combined, but being careful not to overbeat.
Pour the batter over the cherries and bake for 30-40 minutes, or until a skewer comes out clean when inserted into the centre.
Remove from the oven and dust generously with icing sugar.
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Serving The Dish |
Serve immediately with yoghurt, whipped cream or mascarpone.
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