Clafoutis for you!
As cooked by Emily:
Clafoutis aux Cerises
Baked cherry pudding, serves 4-6
Butter for greasing
750g/ 1 ½ lb black cherries, or other fruits and berries
4 eggs
Salt
100g/3 ½ oz sugar
70g/2 ½ oz flour
70g/2 ½ oz butter
250ml/9fl oz milk
Sugar for sprinkling
Generously butter a wide, shallow oven dish and arrange the cherries evenly over the bottom. Beat the eggs lightly in a large bowl; whisk in a pinch of salt and the sugar. Sift the flour gradually, still whisking. Melt two-thirds of the butter and beat it tin. Stir in the milk.
Pour this batter over the cherries and dot with the remaining butter. Bake at 200°C/400°F/Gas6 for 35-40 minutes until the batter is set. If you don’t want to serve immediately, it may help to prevent the batter sinking if you turn the oven down to 150 °C/325°F/Gas3 and bake for a few minutes longer. Sprinkle with sugar and serve hot or lukewarm, with cream.
