Jamie drizzling honey on top of a fig tart

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Cherry clafoutis
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Cherry clafoutis

Cherry clafoutis
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50 mins plus resting
Super easy

serves 4 to 6

nutrition per serving

Calories

g

Fat

g

Saturates

g

Sugars

g

Protein

g

Carbs

of an adult’s reference intake


Recipe From

Jamie Magazine

Jamie Magazine

By Kate McCullough

Ingredients

½ tablespoon unsalted butter (at room temperature), for greasing

1 tablespoon sugar

300g cherries

icing sugar, for dusting

BATTER

60g plain flour

½ teaspoon baking powder

3 large free-range eggs

60g sugar

300ml milk

½ teaspoon vanilla extract

Method

  1. Preheat the oven to 180ºC/gas 4.
  2. Mix all the batter ingredients with a pinch of sea salt in a blender or food processor until totally smooth, then set aside for 20 to 30 minutes.
  3. Meanwhile, grease a 25cm round baking dish with the softened butter, then sprinkle over the sugar.
  4. Dot the cherries (stoned, if you prefer) around the base of the dish, then place in the oven for 5 minutes so the fruit can begin to soften.
  5. 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 to 35 minutes, or until puffy and golden.
  6. Dust the clafoutis with icing sugar and serve lukewarm.

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