Clafoutis is a great family dish. Everyone should know how to make this dessert. It is so easy to prepare and your children, husband, wife and friends will love you two thousand times more for it. Put the clafoutis in the oven just before you sit down to eat your meal, then it will be at the right temperature when you serve it; just warm is best.
|500g (1lb 2oz)||fresh cherries, stoned|
|5 tbsp||caster sugar, plus extra to sprinkle|
|2 tbsp||kirsch (optional)|
|10g (1/3oz)||unsalted butter, melted|
|For the batter:|
|100g (4oz)||plain white flour|
|A pinch||of salt|
|3||eggs plus 1 egg yolk|
|6 tbsp||caster sugar|
|Finely grated zest of 1 lemon|
|6||drops of natural vanilla extract (optional)|
|150ml (¼ pint)||milk|
|150ml (¼ pint)||whipping cream|
|75g (3oz)||unsalted butter|
You will need a round or oval cast- iron or china baking dish, 20cm (8in) in diameter and 5cm (2in) deep.
Mix the cherries with 2 tablespoons of the caster sugar and the kirsch, if using, and leave for 2 hours to maximise their flavour.
Brush the inside of the baking dish with the melted butter. Sprinkle in the remaining 3 tablespoons of caster sugar and shake the dish so it coats the inside evenly. This will give the clafoutis a lovely crust during cooking. Preheat the oven to 180°C/350°F/gas 4.
To make the batter, put the flour and salt in a mixing bowl and make a well in the centre. Add the eggs, egg yolk, sugar, lemon zest and the vanilla, if using. With a whisk, slowly incorporate the egg mixture into the flour until smooth. Whisk in the milk and cream. In a small pan, heat the butter until it turns a pale hazelnut colour, then whisk it into the batter while still hot.
Mix the cherries and their juices into the batter and then pour into the baking dish. Bake for 30–35 minutes, until the blade of a knife inserted into the mixture comes out completely clean. Sprinkle a little caster sugar over and serve warm.