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| French Cherry Clafoutis |
Cherry Clafoutis! Who can resist a name like Clafoutis? If food had classes and rankings in life, this one would definitely sound like an upper-class snob! Just saying the word Clafoutis (should be pronounced Cla-foo-tee, and said in a whispy, airy French-accented voice) makes one feel like the most knowledgeable and travelled person in the world! Do it! Don t you feel all French and knowledgeable? Or maybe you feel like a bit of a (French fraud) because you aren t quite sure what Clafoutis is yet?
Cherry Clafoutis is a classic French batter pudding, originating from the Limousin region of France. (Such a place really does exist) The recipe is traditionally made using cherries however other berries such as blueberries, blackberries, raspberries and small strawberries may be substituted instead. It has a baked custard quality which really helps to bring out the sweet, tart taste of the cherries! Aah! Sweet Cherry Pudding goodness! And if you re a Bread and Butter pudding fan, then this is a definite must try!
Lets finish by polishing up our French! This is what people should say to you after eating this:
Ingredients:
Cherry Clafoutis is a classic French batter pudding, originating from the Limousin region of France. (Such a place really does exist) The recipe is traditionally made using cherries however other berries such as blueberries, blackberries, raspberries and small strawberries may be substituted instead. It has a baked custard quality which really helps to bring out the sweet, tart taste of the cherries! Aah! Sweet Cherry Pudding goodness! And if you re a Bread and Butter pudding fan, then this is a definite must try!
Lets finish by polishing up our French! This is what people should say to you after eating this:
Ingredients:
500 grams fresh cherries pitted
800 grams canned pitted Morello cherries well drained
½ cup plain flour
1/3 cup raw sugar
4 eggs lightly beaten
1 cup milk
25 grams unsalted butter melted and icing sugar to dust
800 grams canned pitted Morello cherries well drained
½ cup plain flour
1/3 cup raw sugar
4 eggs lightly beaten
1 cup milk
25 grams unsalted butter melted and icing sugar to dust
Steps & How To Make:
Preheat the oven to moderate, 180 degrees Celsius.
Steps 1.
Brush a 25 cm glass/ceramic shallow pie plate with melted butter to grease.
Steps 2.
Spread pitted cherries on the pie place in a single layer.
Steps 3.
If using canned cherries, ensure that you drain them thoroughly with a sieve before spreading in the plate.
Steps 4.
Otherwise they will leak into the batter.
Steps 5.
In a small bowl whisk the eggs lightly then add the milk and butter.
Steps 6.
Sift the flour into a large bowl, add the sugar then make a well in the centre.
Steps 7.
Gradually add the egg mixture to the well, whisking until smooth and free of lumps.
Steps 8.
Pour the batter over the cherries and bake for 30-35 minutes.
The batter should have risen and be a golden color.
Steps 9.
Cool for at least 5 minutes before dusting with icing sugar. Serve with ice-cream!
Steps 1.
Brush a 25 cm glass/ceramic shallow pie plate with melted butter to grease.
Steps 2.
Spread pitted cherries on the pie place in a single layer.
Steps 3.
If using canned cherries, ensure that you drain them thoroughly with a sieve before spreading in the plate.
Steps 4.
Otherwise they will leak into the batter.
Steps 5.
In a small bowl whisk the eggs lightly then add the milk and butter.
Steps 6.
Sift the flour into a large bowl, add the sugar then make a well in the centre.
Steps 7.
Gradually add the egg mixture to the well, whisking until smooth and free of lumps.
Steps 8.
Pour the batter over the cherries and bake for 30-35 minutes.
The batter should have risen and be a golden color.
Steps 9.
Cool for at least 5 minutes before dusting with icing sugar. Serve with ice-cream!
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