Cherry Clafoutis
A dessert from the Limousin region of France: a thin egg batter poured over cherries and baked like a pudding.
Method
Preheat the oven to 190°C. Butter a 16 cm baking dish all over and sprinkle it with a little sugar.
Add in this stepButter (for greasing the dish) 10 gSugar 3 g
ovenWhisk the eggs and sugar in a bowl for , then add the salt and flour and mix until smooth. Gradually pour in the milk and vanilla to make a batter as thin as milk.
Add in this stepEggs 1Sugar 27 gSalt 1 pinchPlain flour 30 gMilk 125 mlVanilla extract to taste
Wash the cherries, remove the stems, pat dry and spread them in a single layer in the dish. Slowly pour in the batter. The cherries should be about half covered.
Add in this stepCherries (fresh, or frozen, thawed and drained) 250 g
Bake in the oven at 190°C for . It is done when the edges are puffed and browned and the centre barely wobbles when gently shaken.
ovenTake it out and cool for , then dust with icing sugar and serve warm. It is normal for it to sink as it cools.
Add in this stepIcing sugar to taste
Cook's tip
Traditionally the cherry stones are left in for an almond-like aroma, but remove them when serving children. Plums or blueberries also work well instead of cherries.
Cooking it at camp
Mix the batter at home and carry it in a jar in the cool box. Butter a 25 cm (10-inch) Dutch oven, add the cherries and batter, and bake for about 30 minutes with 14 coals on the lid and 7 underneath. With only a burner, cook it in a covered cast-iron pan over low heat for 25 to 30 minutes.