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500 grams cherries (stones removed)
250 ml milk
75g flour
3 free range organic eggs
75g caster sugar
1 teaspoon vanilla essence
icing sugar, to dust
a knob of butter, to grease
This traditional French Clafoutis never fails and pleases everyone. Today we make a Clafoutis with cherries because the Dutch cherries are at their best in August. But if you make this French pie with apricots or peaches it's just as delicious!
How to make a Cherry Clafoutis
Preheat the oven to 180°C
Grease a round baking form and sprinkle it lightly with flour.
Drain the cherries and scatter them over the baking form.
Pour the milk, sugar and the vanilla sugar into a large bowl.
Mix it all together quickly until it is well combined.
Add the eggs one by one and beat until the mixture looks airy.
Sieve flour & salt, add to the batter then mix until airy and combined.
Pour the batter into the baking mould.
Divide the cherries evenly over the mould.
Bake the Clafoutis in 40 - 45 minutes golden.
Allow the Clafoutis to cool slightly on a wire rack then serve it while warm, dusted with icing sugar. Delicious!