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Fresh Cherrties - essential for Cherry Clafoutis
Fresh Cherries
an Essential Ingredient for Cherry Clafoutis

Clafoutis - Cherry Batter Pudding

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!


Ingredients:
500g of cherries
100g Castor sugar
25g Butter
400 Full cream Milk
2 Eggs and 2 egg yolks
100g flour
Half teaspoon fresh lemon rind.

Method:
Begin by stoning the cherries, if you don’t 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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