Cherry clafoutis

Cherry clafoutis

dessert recipes | serves 4–6

1. Preheat the oven to 180C/gas 4. Mix all the batter ingredients with a pinch of salt in a blender or food processor until totally smooth, then set aside for 20–30 minutes.
2. Meanwhile, grease a 25cm round baking dish with the softened butter, then sprinkle over the sugar. Dot the cherries around the base of the dish then place in the oven for 5 minutes so the fruit can begin to soften.
3. Remove the dish from the oven and pour over the batter until the cherries are just covered. Return to the oven to bake for about 30–35 minutes, or until puffy and golden. Dust the clafoutis with icing sugar and serve lukewarm.

Per serving 305 cals, 41.6g carbs, 10.3g fat (4.7g saturated), 10.2g protein, 31.0g sugars

 

Recipe Kate McCullough
Photo David Loftus


from Issue 19

ingredients

• ½ tbsp butter, softened, for greasing
• 1 tbsp sugar
• 300g cherries, stoned if you prefer
• Icing sugar, for dusting

Batter
• 60g flour
• ½ tsp baking powder
• 3 eggs
• 60g sugar
• 300ml milk
• ½ tsp vanilla extract

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