Yes, it is cherry harvest time at a Self Sufficient Life. Here’s something else we knocked up last night. I have to admit this is not my recipe, it is from The Silver Spoon
Oh, and if you have never eaten a Clafoutis before, think of it as a thick baked pancakey/custardy delightful desert you will make again and again! Also good with apriocots or gooseberries, the original Cherry Clafoutis is still the best!
Cherry Clafoutis Recipe
Cherry Clafoutis Ingredients
- 100g/3½oz plain flour
- 2 eggs lightly beaten
- 100g/3½oz sugar
- 250ml / 8 fl oz milk
- 300g / 11 oz cherries, stoned
Traditionally sour black cherries would be used but again I’ve gone for just ripe sweet dark cherries. Not too ripe though or the whole thing will be a little too sweet, in which case reduce the quantity of sugar.
Cherry Clafoutis Method
Preheat the oven to 200°C/400°F/Gas Mark 6 and grease a cake tin (around 22cm diameter) with a little butter or margarine.
Sift the flour into a bowl. Make a well in the flour and pour in the sugar, milk and eggs. Mix well until you have a smooth, thick batter.
Pour the batter into the cake tin and sprinkle over the cherries.
Bake for 40 minutes.
It will sink a little on cooling, but not to worry. The book says sprinkle over some vanilla scented sugar before serving, which I imagine is delightful but I forgot and still thoroughly enjoyed eating my cherry clafoutis!
This is lovely warm but also really good cold. In fact, it made a very tasty cheap and easy breakfast this morning!
For a more self sufficient future