This colourful summery pudding is light and fluffy and just a little bit naughty when spiked with kirsch
OK, so let’s be honest and a little bit brash about this – Britain produces the finest, tastiest, most adorable fruit in the entire world. Fact. Last month, it was gorgeous strawberries (with luscious cream, of course!). This month, we can sample brilliant British cherries. Try our recipe for a perfect pud that makes the best of the best. Scrumptious…
HOW TO MAKE CHERRY CLAFOUTIS
For the cherries:
- 450g/1lb ripe cherries, stones removed
- 3 tbsp caster sugar, plus extra for sprinkling
- 3 tbsp kirsch (optional)
For the batter:
- 20g unsalted butter, plus extra for greasing
- 2 free-range eggs
- 3 tbsp caster sugar
- ½ tsp vanilla extract
- 1 heaped tbsp plain flour
- 1¾fl oz whole milk
- 2¼fl oz whipping cream
- Pinch sea salt
Gently mix together the cherries, sugar and kirsch and leave to macerate for two hours.
Preheat the oven to 180C/350F/Gas 4. Grease a baking dish with butter and sprinkle with sugar so that it is evenly coated. Tip out any excess.
For the batter, heat the butter in a small pan until it turns a pale hazelnut colour. Don’t let the butter burn. Remove from the heat and set aside in a warm place.
In a large bowl whisk together the eggs, sugar and vanilla until creamy. Add the flour, whisk until smooth, then slowly incorporate the milk, cream, salt and warmed butter.
Mix the macerated cherries and their juice into the batter. Pour into the prepared baking dish.
Bake in the oven for 30 to 35 minutes, or until the top is slightly domed and the blade of a knife inserted in the middle comes out clean.
To finish, sprinkle with caster sugar and serve warm.