Cherry clafoutis
15/1/2013
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Make the most of the last of the cherries. If you have left it too late you could use plums.
Batter
(You can click on ingredients to see more related recipes)
| ½ cup | Flour, all purpose |
| 3 | Eggs, medium |
| 2 tbsp | White sugar |
| ¾ cup | Milk |
| 1 tbsp | Butter, melted |
| ½ tsp | Vanilla essence/extract |
| ¼ tsp | Salt |
Cherries
| 2 cups | Pitted cherries |
| 1 tbsp | Butter |
| 1 tbsp | Caster sugar |
Directions
- Mix all batter ingredients and set aside.
- Melt butter and toss the cherries into this. Add caster sugar and a syrup will form. Pour the mixture into a baking vessel.
- Cover with the batter and place into a pre-heated medium oven. Bake until puffed up and browning, 20 minutes at least. Keep the oven closed during this time or the clafoutis will collapse.
- Serve immediately with cream or yoghurt.
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