Baked Sherry Pudding (Clafoutis Aux Cerises De Limousin) Recipe

Ingredients :

15g (1/2 oz) butter plus extra for greasing

675g (1.5 lb) cherries, stoned

75g (3 oz) caster sugar

15ml (1 tbsp) Brandy (optional)

225g (8 oz) plain flour

pinch of salt

3 eggs, separated

350ml (12 fl oz) milk

Thoroughly butter a large oval gratin dish. Put the cherries in the dish. Sprinkle with 25g (1 oz) of the sugar and the brandy if using.

Sift the flour and salt into a bowl. Stir in the remaining sugar. Make a well in the dry ingredients, add the egg yolk and a little milk. Beat the yolks and milk, gradually working in the flour and adding the remaining milk to make a smooth pouring batter.

Whisk the egg whites until they form soft peaks, then fold them into the batter. Pour the batter over the cherries and dot with the butter.

Bake the clafoutis at 190C (375F) mark 5 for about 40 minutes, or until the batter is well risen, set and golden brown. Serve warm with cream.

Serves 6

Clafoutis of various kinds are made throughout France, but the cherry one from Limousin is the best known. Other fruit may be used, such as plums, apples or grapes.

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