Ingredients
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24 -36 drained cherries, in juice or
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kirsch
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8 ounces fresh cherries, wiped
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3 ounces caster sugar
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3 tablespoons creme fraiche
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2 ounces unsalted butter, melted
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1/4 pint milk
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3 ounces self-raising flour
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1/2 teaspoon baking powder
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1/2 teaspoon vanilla extract
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extra unsalted butter, for greasing
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2 medium eggs, beaten
Instructions
- Preheat the oven to 200°C/400°F.
- Grease a baking tin or tian with a little butter; size about 6" x 9" or 12" long for an oval dish.
- In a food processor, blend together all the clafoutis batter ingredients, except the cherries.
- Pour the clafoutis batter into the greased tin or tian.
- Scatter the cherries into the top of the clafoutis batter.
- Bake in the oven for about 30 to 45 minutes or until risen and firm to the touch and golden brown.
- Serve warm with creme fraiche or cream.