Cherry Clafoutis

Kind of like a sweet Yorkshire pudding filled with flavoursome cherries, Cherry Clafoutis is a traditional springtime dessert in France. Great controversy arises over the stones: to pip or not to pip? As with bones left in your chicken stew, the cherry pips are said to infuse greater flavour into the batter but of course they make for a more difficult eating experience. And then you have the pipping process, which leaves your hands looking very Goth to say the least!

ThermoHubby John loves Cherry Clafoutis but doesn’t love the pips, so we opt for the pip-less version – and the terrible-looking fingernails 😉 If you can find frozen pitted cherries these work really well. Just be sure to thaw them before baking and reduce the amount of liquid in the batter.

Cherry Clafoutis (cherry batter pudding cake)
Just as with the Thermomix Yorkshire Pudding recipe (see page 184 of Fast and Easy Cooking), Thermomix makes short work of a somewhat fiddly recipe. Just add all the batter ingredients into your bowl, woosh it up for 20 seconds and voilà! Do enjoy this recipe and the luscious dessert it produces.

Ingredients
1 Tbsp butter (for the dish)
500 g cherries, pitted or not, as you wish

For the batter
1 Tbsp vanilla extract/essence
6 medium eggs
60 g sugar
300 g milk
100 g plain flour
2 Tbsp Kirsch or brandy (optional but really good!)
Pinch of salt

Method

1. Preheat oven to 220° C/210° C fan/425° F. Generously butter a 20 cm/9 inch heavy baking dish. Weigh or add all the batter ingredients into the TM bowl and mix 20 seconds/Speed 4.
2. Pour batter into dish and scatter cherries on top. Bake 30 minutes or until batter is golden brown and puffy. Serve warm with pouring cream or custard.

Bon appétit !

PRINT THIS RECIPE

Please like & share: