So, I decided to make cherry clafoutis. I used to love eating this simple dessert in France but what I didn't realise was just how simple it was to make.
I started with a recipe from Kerstin Rodger's Supper Club, added in some modifications from Julia Child's 'Mastering the Art of French Cooking' and came up with a dessert of custardy deliciousness that was perfect served with some cream and a drizzle of leftover juices.
Here's what you need to make it:
500g cherries, stalks removed. (Traditionalists leave the pits in the cherries for extra flavour. I didn't but the choice is yours.)
60ml kirsch or brandy
40g caster sugar
60g caster sugar
50g plain flour
A 25cm (10in) square ovenproof dish (or a dish of equivalent size)
Butter to grease the dish
- Place the cherries in a bowl. Sprinkle over the 40g of caster sugar. Pour over the alcohol and mix. Leave to sit for one hour.
- When the hour is almost up, preheat the oven to 180 Celsius/350F/Gas Mark 4.
- Grease your ovenproof dish with butter.
- Strain your fruit, reserving the liquid, and lay it in the bottom of the dish.
- Whisk the eggs and add the remaining 60g of caster sugar. Once mixed, slowly stir in the flour.
- Finally, add the milk and cream and whisk again.
- Pour the batter over the cherries.
- Bake in the oven for 30 to 40 minutes until the batter has set. Check by shaking the dish a little. It should wobble but hold its shape.
- If you want, you can brush the top with the leftover Kirsh when it leaves the oven. And now comes the hard bit: allow your clafoutis to rest for 30 minutes before serving it still slightly warm.