Cherry Clafoutis

Cherry Clafoutis Serves 6
1kg cherries
4 eggs
150g sugar
170g flour
10g baking powder
130g butter, melted
50ml Kirsch
a few extra cherries, to garnish whipped Chantilly cream, to serve

1. Pre-heat the oven to 165˚C
2. Beat the eggs and sugar together until pale then sift in the flour and baking powder.
3. Pour the melted butter into the mixture, then add the Kirsch.
4. Place the prepared fruit into bowls and cover with the mixture. Drop a few extra cherries on top.
5. Bake until a skewer emerges clean, about 12 minutes. Serve with whipped Chantilly cream .

Chef Diane Kay

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