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How to make Cherry clafoutis

Yield = 4
Prep time: 1:50
Cook time: 0:40
Total time: 2:30

Ingredients

  • 600g cherries
  • 3/4 cup (165g) caster sugar
  • 1/2 cup (75g) plain flour
  • 4 eggs, at room temperature
  • 2 egg yolks, at room temperature
  • 2 cups (500ml) luke-warm milk
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons Armagnac, Cognac or brandy, optional
  • 60g unsalted butter, melted
  • Finely grated rind of 1 lemon

Method

  • Step 1 Remove the stalks from cherries then, using, a cherry pitter, pit the cherries. Place the cherries on a small tray just large enough to hold them in a single layer, scatter with 1/4 cup (55g) sugar and shake to coat in sugar. Place in the freezer for 1 hour or until firm.
  • Step 2 Sift remaining sugar, flour and a pinch of salt into a bowl. In a separate bowl, whisk eggs, egg yolks, milk, vanilla and Armagnac (if using) until combined. Gradually whisk egg mixture into flour mixture until smooth and combined. Cover with plastic wrap and set aside at room temperature for 30 minutes, then whisk in warm melted butter and lemon rind.
  • Step 3 Preheat oven to 180°C. Grease four 1 1/2-cup (375ml) capacity (or one 6-cup capacity) shallow, ceramic or porcelain oven proof dish(es) then place in a large roasting pan. Divide frozen cherries between dish(es) and gently pour in batter. Pour boiling water into roasting pan to come one-third of the way up side of dish(es) then bake for 20-25 minutes for individual puddings or 40 minutes for a large puddings, or until just set. Serve.