Clafoutis is a dessert that originates in France, I have always known it as cherry batter pudding. It calls for the use of black cherries but any cherries will do. Once cooked the cherries sit evenly in the cooked batter, which has a smooth, light, custardy taste and texture. This dessert makes a great finish to a rich meal.
- 3 level tbsp. flour
- Pinch of salt
- 3 eggs beaten – add an extra yolk if you have one
- 6 level tbsp. caster sugar
- 450ml milk
- 1tbsp rum – optional
- 50g butter
- 675g cherries – black if possible, stoned
You will also need
- A saucepan
- a mixing bowl
- a hand whisk or fork
- 1 large baking dish or casserole
- Preheat the oven to 220c. Use a little of the butter to grease the baking dish
- Warm the milk, with the rum if using.
- Sift the flour into a bowl with the salt, blend the egg into the flour and then add half the sugar
- Gradually add the warm milk to the eggy mix
- Put the cherries in the baking dish then carefully pour in the butter
- Dot with the remaining butter
- Bake for 25 – 30 mins
- Remove from the oven and sprinkle the remaining sugar over and leave to cool slightly
- Serve warm
Serving suggestions and variations
- This is great served with fresh cream or natural yogurt.
- As a custard lover I think custard goes well with this too
- Any fruit can be used instead of cherries, try;
- Substitute brandy for the rum
My first experience of this was from “The Dairy Book of Family Cookery”. It makes a great slidey down dessert, something my in laws are always looking for as they don’t like too much stodge after a main meal.
If you enjoyed this recipe you may like to try one of the folling from our collection:
- For a gluten free and low carb main meal have a look at using Runner Beans instead of flour based spaghetti in our Bologaise with Runner Bean Spaghetti
- Roasted vegetables have become a more popular side in our home and our Med Veg make a very versatile store cupboard dish
- Have a go at our Picallili and you will not go back to the shop bought version with your the cheese whether in a sandwich or crackers, Yummy
We hope you have enjoyed these recipes and would love to hear from you if you have any recipes to share, serving suggestions or variations to add.