Clafoutis

Clafoutis

By
From
My Favourite Ingredients
Serves
6
Photographer
Jason Lowe

When cherries are in season and really ripe, make this lovely light, comforting pudding. Don’t bother to remove the stones – they make for a better flavour and are easily removed on eating.

Ingredients

Quantity Ingredient
40g unsalted butter
600g sweet cherries, washed and stems removed
100g caster sugar
3 tablespoons caster sugar
1/2 teaspoon ground cinnamon
1 unwaxed lemon, grated zest
2 organic free-range eggs, separated
75g plain flour
75g ground almonds
1 teaspoon vanilla extract
100ml double cream
pinch sea salt

Method

  1. Melt the butter in a small saucepan over a medium heat. When it is foaming (but not browned), add the cherries, 100g sugar, the cinnamon and lemon zest. Cook gently for 10 minutes or until the cherries are soft, stirring gently from time to time. The juices should have reduced and thickened slightly. Remove from the heat.
  2. Using a slotted spoon, spoon two-thirds of the fruit over the bottom of a shallow 23cm round baking tin; reserve the rest of the cherries in the juice for serving.
  3. Preheat the oven to 200°C. Beat the egg yolks and remaining 3 tbsp sugar together in a large bowl until light and fluffy. Beat in the flour, ground almonds, vanilla extract and cream. In a separate clean bowl, whisk the egg whites with a pinch of salt until they form soft peaks.
  4. Carefully fold the whisked egg whites into the batter until they are just evenly incorporated, then pour the mixture over the cherries. Bake on the top shelf of the oven for about 20 minutes until the batter is puffed and golden brown.
  5. Let the clafoutis cool slightly for 5 minutes or so before serving, topped with the reserved cherries and juice.
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