Cherry Clafoutis

Step 1

Before starting this Cherry Clafoutis recipe, make sure you have organised all the necessary ingredients.

Step 2

Stone the cherries. The use of a cherry stoner is recommended. Purists claim that cherry clafoutis should be made with whole cherries (stone included). You may choose whatever option you find most suitable.

Step 3

In a mixing bowl, crack the eggs and add the caster sugar. Combine well with a whisk.

Step 4

Add the flour and whisk again...

Step 5

... until the preparation has a homogeneous consistency (no lumps).

Step 6

Add the whipping cream and cold milk...

Step 7

... then 50 ml of dark rum, 50 ml of Cointreau, 1 sachet of vanilla sugar and a pinch of salt.

Step 8

Combine the preparation with an electric whisk for one minute.

Step 9

Butter a glass dish or a deep cake tin...

Step 10

... and line the whole surface...

Step 11

... with castor sugar. Shake off the sugar excess.

Step 12

Place the stoned cherries at the bottom of the dish.

Step 13

Then cover the cherries with the clafoutis mix, about 3 or 4cm deep.

Step 14

Preheat the oven to 210°C (gas mark 6-7)...

Step 15

... and bake between 30 and 40 minutes.

Step 16

When cooked, remove from the oven.

Step 17

This clafoutis can be served warm or cold. However, cutting it into portions when cold will ensure a better consistency. In that case, if you wish to serve it warm, you will need to reheat shortly.