It is fantastic to work in a law firm surrounded by a bunch of people who have incredible faith in my culinary mastery. For several months, a friend at work tried to convince me to bake a clafoutis, knowing fully well my obsession with stone fruit would push to me do it. I spent a lot of time checking out pictures and recipes on the internet and it looked so simple and so pretty that I had to try it out. It turned out to be gloriously fulfilling too.
You will need:
- Cherries: 200 gms (stoned or whole)
- Sugar: 1 tablespoon + ¾ cup
- Water: 1 tablespoon
- Flour: ¾ cup
- Eggs: 3
- Milk: 1 and ½ cups
- Icing sugar, for dusting
- Baking power: ½ teaspoon
- Vanilla extract: ½ teaspoon
- Icing sugar: for dusting
- Butter: for greasing tin
Preheat the oven to 160 degree Celsius.
In a heavy bottomed pan, add the cherries, water and 1 tablespoon of sugar. On low heat, let it simmer for five minutes and keep aside.
In a food processor (or use a mixing bowl), beat the eggs and the milk together. Add the sugar and beat until smooth. Add the flour, baking powder and vanilla extract and mix well.
Grease a round tin with butter.
Pour the cherries into the tin and pour the batter gently over the cherries.
Bake for about 25-30 minutes, until the top starts to brown.
Dust with icing sugar and serve hot or cold.