This year the weather has been ever so odd!!
We lost an entire crop of cherries, they just didnt appear, unlike last year when there were so many we didn't know what to do with them, so we froze lots of batches...which came in handy this year.
On request, I cooked up a batch of individual cherry clafoutis recently.
Now I have never managed to cook these as well as my grandmother did and over the years I have tried many recipes. This one came very close...so I'm going to keep this one.
Traditonal recipes will say to keep the stones in the cherries, so I'm going with that!
600g cherries (you can use frozen, just defrost and drain)
40g butter + 20g for the moulds
60g caster sugar
1 teaspoon vanilla extract
1 pinch of salt
Pre-heat the oven to 210c
Melt 40g butter. In a bowm mix the flour, sugar & salt.
Beat in the eggs gradually, then add the vanilla then the milk. Add the melted butter and mix in.
Butter your mould, I used 8.
Place enough cherries in the moulds.
Pour over the batter.
Cook for 10 mins at 210c then lower the heat to 180c and cook for 20 mins.
The clafoutis will rise like a yorkshire pudding and then collapse when you bring them out of the oven. It' normal.
Serve cold with ice cream and a sweet wine