Black cherry clafoutis

Black cherry clafoutis

By
From
Fast Cooking
Serves
4
Photographer
Tara Fisher

This is basically a sweet Yorkshire pudding with fruit in it, but as so often happens, the French claim they made it first. So as not to upset them or the Yorkshire clan, here it is: my gran’s Yorkshire pudding recipe, with fruit in it and cooked the French way. I still think we must lay claim to this one, though!

Ingredients

Quantity Ingredient
butter, for greasing
4 sheets filo pastry
400g cherries
2 eggs, lightly beaten
100ml double cream
75g caster sugar
100ml milk
50g plain flour
1 tablespoon icing sugar

Method

  1. Preheat the oven to 220°C. Grease a 15 x 20cm rectangular ovenproof dish and layer the filo pastry sheets over the bottom of the dish. Allow the excess pastry to stand up around the edges.
  2. Stone the cherries and sprinkle them over the filo pastry.
  3. Whisk together the eggs, cream, sugar, milk and flour until you have a smooth batter with no lumps, then pour it over the cherries. Bake in the oven for 15–18 minutes, until golden and just set.
  4. Allow to cool slightly, then dust with icing sugar to serve.
Tags:
James Martin
Saturday Kitchen
quick meals
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again