Clafoutis aux Cerises

 One of my favourite French desserts is a Clafoutis. It's usually made with cherries, and the question is whether to leave the stones in or take them out! I've read that leaving them in adds flavour, but I don't like finding stones in my dessert so I always take them out. I like to add some vanilla extract too.

So for the Clafoutis you need:

500g cherries [stoned]

300ml milk

125g flour

100g caster sugar

3 eggs

20g butter [to butter dish]

pinch salt

icing sugar to dust

Preheat oven 180C/gas5                         Grease a 23cm flan dish

In a bowl sprinkle 50g of the sugar over the cherries and leave aside.

Break the eggs and beat them together. Add the flour, rest of the sugar, a tspn of vanilla extract and the milk. Beat well to make a batter. Add a pinch of salt.

Put the cherries in a layer in the base of the dish and pour over the batter. Bake for 35-40 mins till set.

When cool, sift some icing sugar over the top.

My daughter in law helped me. You can use other fruit such as apricots, plums or apples. I love the contrast between the cherries and the smooth batter. It has just a hint of vanilla.

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