Cherry Clafoutis

It's time for the Secret Recipe Club again :) This time I was assigned Shumaila's great blog. I was very happy with the assignment, coz she had a lot of great stuff to pick from. I had originally planned on making the black forest cake, something that's in every bakery here, but really bad quality, so an amped up, good quality ingredients black forest cake was just calling my name.


But life gets in the way, with some personal troubles going on, I just didn't feel like it, and opted to make a simple clafoutis instead, which I remember eating on my trip to Europe, and loving! I love custard-y stuff, so it was right up my alley. And having just eaten a slice before writing this post up, I can vouch for how lovely it is. It took me right back to my trip last year. It's warm, soft, sweet and just all over wonderful.


Cherry Clafoutis
Adapted from Classic Home Desserts via The Novice Housewife
Serves about 8

2 1/2 cups [about 1 pound) cherries
1 1/4 cups milk
1/4 cup [60 g] sugar
1 tbsp pure vanilla extract /cognac/kirsch
pinch salt
1/2 cup [60 g] sifted all-purpose flour
Powdered sugar, for sprinkling

Instructions -

1. Preheat oven to 350 F [180 C]. Grease a 9 inch tart pan. I couldn't find mine, so I used a springform
2. Clean, steam and pit the cherries in a bowl. Reserve the juices
3. In a large bowl, mix together the milk, sugar, vanilla, salt, and cherry juices. Now stir in the flour until barely combined, a few lumps are alright.
4. Lay out the cherries in a single layer on the bottom of your pan, and then pour the batter over it. I recommend putting the pan on a baking sheet, the batter is pretty liquid and some of it might just get out.
5. Bake for about 40 minutes, until a skewer inserted comes clean. Serve warm, dusted with powdered sugar