Cherry Clafoutis
Clafoutis isn’t a super-sweet dessert, but it’s a classic way to enjoy mountains of cherries when they are in season. It also looks pretty impressive for serving to friends and family for Sunday lunch.
6 people
20 minutes
40 minutes
Ingredients
- 1 knob Butter for greasing
- 1 measure Caster Sugar for dusting
- 1 tin Cherries in Syrup
- 3 - Egg
- 150 ml Fresh Cream
- 80 g Gluten Free Plain Flour
- 150 g Honey
- 1 tbsp Kirsch
- 150 ml Milk
- 1 measure SuperValu Icing Sugar for dusting
- 1 portion SuperValu Vanilla Ice Cream to serve
Method
-
Preheat the oven to 170°C/gas mark 3. Grease six ramekins or 4.5cm x 5.5cm shallow dishes with butter and dust with a little caster sugar, tapping out the excess sugar.
-
Whisk together the eggs, honey, cream, milk and kirsch in a medium-sized bowl.
-
Sieve the flour into a large mixing bowl. Make a well in the centre and pour in the wet ingredients. Whisk into a smooth batter, then pour the batter through a fine mesh
sieve into a jug. -
Drain the cherries and remove any stones. Divide them equally between the ramekins.
-
Before pouring the batter into the ramekins, give it a good stir to make sure the flour is evenly distributed. Cover the cherries with the batter. If using ramekins,
fill them three-quarters full to allow the batter to rise. -
Place the ramekins on a baking tray and bake in the oven for 15 to 20 minutes. Once baked, they will have increased in height and be a golden colour. If you press
them lightly in the middle they will give but return to their shape. -
Allow to cool slightly, then dust with icing sugar. Serve with crème anglaise or ice cream.
