Clafouties of cherries

I know, the cherry season is almost over, but in England it is till possible to find some cherries imported from other warmer European countries, unfortunately in England the weather is too cold for cherries. This weekend at our usual Sunday market the Worton organic farm stall had these deep reed and sweet cherries which were impossible to resist. Once at home I wanted to try a cake or a pudding instead of simply eating one cherry after another. Looking at various cooking books I decided to have a go at a classic French dessert, the clafoutis. The recipe I used is from “Tender, Volume II” from Nigel Slater, and I have to say that this could actually become my favorite pudding.

CLAFOUTIS OF CHERRIES

For a 20cm round baking tin:

350 g cherries
70 g butter
40 g caster sugar
40 g muscovado sugar
2 eggs
90 g plain flour
150 ml milk
a drop of vanilla extract
icing sugar for dusting

Heat the oven at 180°C. Unstone the cherries. It is a pain, but worth it. Grease a 20 cm diameter baking tin with a little of the butter and dust with a couple of tablespoons of the caster sugar. Tip in the cherries.

Put the rest of the sugar in a mixing bowl and beat in the eggs, flour, milk and a drop or two of vanilla extract. Whisk the mixture. Melt the rest of the butter in a small pan and add to the mixture whisking.

Put the mixture over the cherries and bake for about 40 – 45 minute, untill puffed and gold.  Dust with icing sugar and serve, best with a glass of single malt whisky.

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This entry was posted in Cakes (Torte), Fruit (Frutta), Tea Time, Vegetarian and tagged , , , . Bookmark the permalink.

8 Responses to Clafouties of cherries

  1. Hungry Homebody says:

    this looks beautiful. I am unfamiliar with muscovado sugar? does it go by another name?

    • Muscovado sugar is an unrefined brown sugar and it has a strong flavour of chocolate and liquorice. It’s easy to find it in England but for instance in Italy it’s not very common. You can substitute it with regular brown sugar, but I suggest you to try it in baking if you have the opportunity!

      • Artie says:

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  2. So pretty! those cherries look gorgeous!

  3. Ann says:

    Beautiful! This is a nice, dark clafoutis! Cherries are still in season here in the Southern US…I may have to try!

    • Lakisha says:

      Hi guys, I love your recipes and like to put my own twist on them… I remember making this barfi without the ricotta because I’m muslim nd ricotta has animal rennet, bt I can’t remember what I used…. (“,). Will update u when I do remember.. Keep up da good work la8ise&#d230;Shamina – London UK

  4. Tiffany says:

    OMG, that looks AMAZING!

  5. Kim Bee says:

    So good, love cherries!

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