A really easy but delicious warm and comforting pudding for the winter months. If you don’t like cherries (the very first clafoutis was made with cherries) you can substitute for other soft fruit.
Serves: 4
Preparation Time: Less than 30 minutes
Cook Time: Approx 30 minutes
INGREDIENTS:
2 free-range eggs
2¾ oz caster sugar, plus extra for dusting
1½ oz plain flour
3½ oz double cream or crème fraîche
3½ oz milk
Butter, for greasing
8 oz cherries, stoned
9 inch sweet pastry case
METHOD:
For the clafoutis, preheat the oven to 180C/350F/Gas 4. Place the eggs and sugar in a large bowl and whisk together. Sift over the flour and whisk well then stir in cream or crème fraîche and milk. Leave to rest for 10 minutes.
Lightly butter a round baking dish (the size of the pastry case or thereabouts) and sprinkle with a light dusting of sugar to coat.
Place the pastry case inside the dish. Scatter the cherries in the dish and gently pour over the clafoutis batter. Bake for 20-25 minutes or until the batter is just firm to the touch. If it is too soft in the center, bake for a further five minutes. Remove from the oven and allow to cool a little before serving.
For a sweet and lovely accompaniment, whip together cream, a little icing sugar and vanilla seeds to soft peaks and spoon over the clafoutis.