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Cherry clafoutis with vanilla whipped cream

Prep time less than 30 mins
Cook time less than 30 mins
Serves 4
Dietary Vegetarian
by Gary Rhodes

From Great British Food Revival
A wonderfully easy and comforting pudding. You could substitute the cherries for other soft fruit.

Method


  1. For the clafoutis, preheat the oven to 180C/350F/Gas 4. Place the eggs and sugar in a large bowl and whisk together. Sift over the flour and whisk well then stir in cream or crème fraîche and milk. Leave to rest for 10 minutes.

  2. Lightly butter a large baking dish and sprinkle with sugar to coat. Scatter the cherries in the dish and gently pour over the clafoutis batter. Bake for 20-25 minutes or until the batter is just firm to the touch. If it is too soft in the centre, bake for a further five minutes. Remove from the oven and allow to cool a little before serving.

  3. Whip together the cream, sugar and vanilla seeds to soft peaks and spoon over the clafoutis.

Ingredients

For the clafoutis

  • 2 free-range eggs
  • 75g/2¾oz caster sugar, plus extra for dusting
  • 40g/1½oz plain flour
  • 100ml/3½fl oz double cream or crème fraîche
  • 100ml/3½fl oz milk
  • butter, for greasing
  • 225g/8oz cherries, stoned

For the cream

  • 150ml/5fl oz double cream
  • 25g/1oz icing or caster sugar
  • seeds from 1 vanilla pod

Shopping List

Cherry clafoutis with vanilla whipped cream

Fruit and vegetables

Tins, packets and jars

Cooking ingredients

Dairy, eggs and chilled

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