French summer classic: cherry clafoutis
45 g unsalted butter (melted)
150 g of sugar (granulated or caster)
50 g ground almonds
100 g of plain flour
250 ml of milk
50 ml of double cream
650 g of cherries
Not essential but highly recommended, 3 tbsp of rum
8″ baking tin (buttered)
Pre-heat your oven at 180º C
First thing first, butter your baking tray, and place all the cherries at the bottom. Now, there is a big debate in France about clafoutis aux cerises, stones or no stones. I’m team stones in and even stork. The stone actually adds flavour to your pudding. But I shan’t decide for you and won’t be offended if you decide not to add them, although, let’s face it, it is more work!
In a bowl, quickly whisk the sugar and eggs together, then add your flour and ground almonds and whisk again. Then add your milk, cream and melted butter and give it a last mix. Pour your mixture over the cherries and pop your tray in the oven for 30 to 40 minutes, or until your clafoutis is nice and golden on top. And that is all there is to it, so simple and delicious. You can savour your clafoutis, warm or cold, with a dollop of cream or a good vanilla ice cream.