500 Year Vision

Experiments with sustainable technology in South Bohemia, Czech Republic. A British couple renovating a country house & thinking about our environment.

Clafoutis for you!

October16

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.

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