- Large knob of unsalted butter for greasing
- 75g plain flour
- 75g caster sugar
- 300ml full-fat milk
- 2 medium eggs, separated
- 2 tbsp Kirsch
- 400g ripe black cherries, pitted
- Icing sugar for dusting
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Prep 15 hours
Bake 25 – 30 minutes
I’ve named this pudding after my wife’s godmother Monique, the archetypal Frenchwoman – elegant, charming and an awesome cook. She lives in the Champagne region of France with a garden full of fruit trees, and her clafoutis is always brimming with whichever fruit is in season. This recipe also works well with blueberries, raspberries, plums and pears.
1. Heat your oven to 190°C. Generously butter a 25cm round baking dish.
2. Mix the flour and sugar together in a large bowl. Combine the milk and egg yolks in another bowl, then gradually whisk into the flour to make a smooth batter. Add the Kirsch.
3. In a separate bowl, whisk the egg whites until stiff, then lightly fold them into the batter.
4. Warm the buttered dish in a warming oven or briefly in the heated oven. Take out the dish and pour in a little of the batter, then add the cherries, arranging them evenly around the dish. Pour on the rest of the batter, then immediately bake for 25 – 30 minutes until the clafoutis is puffed up and set.
5. Leave to cool a little, then serve sprinkled with icing sugar. A generous dollop of crème fraîche mixed with a little sugar and Kirsch is the perfect complement. This clafoutis is also very good cold the next day.
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