Cherry Clafoutis
A clafoutis is a baked batter dessert that could feature just about any type of fruit. In this case, it’s cherries, but you could, also use plums, blueberries, blackberries apples, pears or figs. Clafoutis is a brilliant dessert that can be made in advance and popped onto the table to please the crowds with little to no fuss. Served with vanilla ice cream or cold cream and dusted with icing sugar, it’s a true delight.
Method
Based on 6 servings, adjust as needed.
Step 1
Everything apart from the physical baking in this recipe can be done a day in advance.
Step 2
Place the cherries into a bowl with 2 tbsp of the sugar. Leave them to marinate while you make the batter. Preheat the oven to 180°C/165°C fan.
Step 3
Melt the butter in a small saucepan. Once melted, use a pastry brush to coat a 20cm baking dish (a ceramic one is best) with a little of the butter all over the sides and the base and sprinkle with a little of the caster sugar. This process will help a little crust form on the outside of your clafoutis.
Step 4
Whisk the eggs with the remaining sugar and the vanilla bean paste until light, pale and fluffy. You will get a better result here if you use an eclectic handheld whisk. Once whisked, fold in the flour and whisk again. Once that has been incorporated, add the cream and the milk. Mix again before folding in any remaining melted butter.
Step 5
Scatter the cherries into the base of the prepared dish (don't add their juice). Pour the batter over the cherries and place it into the hot oven to cook for 30-35 minutes until it’s just set and slightly risen. If you insert a knife into the centre, it should come out clean.
Step 6
Leave the clafoutis to rest for 10 minutes before dusting with icing sugar and serving with either cream or vanilla ice cream.
- Ingredients
- Based on 6 servings
-
100ml Milk 1x Sainsbury's British Whole Milk 568ml (1 pint) -
1tsp Vanila Bean Paste 1x Taylor & Colledge Organic Vanilla Bean Paste 65g -
100ml Double Cream 1x Sainsbury's British Double Cream 150ml -
200ml Vanilla Ice Cream 1x Sainsbury's Vanilla Ice Cream, Taste the Difference 480ml -
75g Caster Sugar 1x Sainsbury's White Caster Sugar 500g -
20g Plain Flour 1x Sainsbury's Plain Flour 500g -
1 Tin Cherries, drained (or use fresh), destoned and halved 1x Sainsbury's Pitted Black Cherries in Light Syrup 425g -
5g Melted Butter, plus extra for greasing the tin 1x Sainsbury's British Butter, Unsalted 250g -
2 Eggs 1x Sainsbury's British Free Range Eggs Medium x6 -
1 tsp Icing Sugar, for dusting 1x Sainsbury's Icing Sugar 500g