Batter puddings are a very French tradition,
particularly so in the Limosin district, and as
quick and simple to make as a Yorkshire pudding!
Like so many country recipes every cook tweaks
the basic batter recipe or cherry soak to create
their own house style
I soak the stoned
cherries in a small glass of my homemade cherry
liquer (half-fill a large jar with cherries, add
sugar (add a small cup of sugar to a 500ml jar)
fill with vodka or brandy and set aside for a
few weeks, remembering to give the jar a good
shake every now and again). Here is the basic
recipe you might add vanilla, leaving out the
lemon rind, or used stoned cherries, or like I
do add a good splash of cherry liquer! If you
prefer more of a cake, add a little more flour
and a little melted butter to the batter. Experiment!
500g of cherries
100g Castor sugar
400 Full cream Milk
2 Eggs and 2 egg yolks
Half teaspoon fresh lemon rind.
Begin by stoning the cherries, if you dont
have a cherry stoner simply cut a little slit
in each cherry and help the stone out with the
point of the knife, try a squeeze Melt the butter
gently and tip into the baking dish, swirl it
around to completely cover the base and sides.
Before the butter has had time to set sprinkle
with a tablespoon or so of the measured castor
sugar. Set aside. To make the batter, measure
the flour and sugar into a mixing bowl, make a
well in the centre and add the eggs and yolks.
Use a whisk to mix, add the lemon rind and milk,
whisking until there are no lumps. .
Pre-heat the oven to 190C, give the batter a
final whisk, toss in the cherries, stir and pour
into the prepared baking pan. Bake for about 40
minutes, the constancy should be somewhere between
a set custard and a cake. When tested, a knife
should come out clean. Sprinkle the still hot
clafoutis with castor sugar and serve still warm
with Crème Fraiche.
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