Cherry Clafoutis

Approx Time: 50mins

Equipment:
* deep ovenproof china or pyrex dish (22cm diameter and 5cm deep)

Ingredients:

For the ovenproof dish:
* 10 g (1 tbsp) butter softened
* 10 g (1 tbsp) sugar


Clafoutis batter:
* 500 g (18oz) fresh black cherries washed, pitted
* 50 g (2oz/6 tbsp) plain flour (all-purpose)
* ½ teaspoon baking powder
* ½ teaspoon vanilla extract
* 65 g ( ⅓ cup) sugar
* good pinch salt
* 4 eggs organic
* 1 egg yolk
* 150 ml (⅔ cup) whole milk
* 125 ml (½ cup) pouring cream
* 1 tablespoon Kirsch/Amaretto liqueur (or 3 drops almond extract)


Instructions:
* Preheat the oven to 180°C/160°C fan/360°F. 

* Butter an ovenproof china or pyrex dish (22cm diameter and 5cm deep) large enough to hold the cherries in a single layer. Sprinkle in the sugar, shaking it all around so that it coats the surface of the dish. Place the cherries in it (that have been washed and dried).


* Combine the flour, vanilla, baking powder, salt and sugar in a large bowl. Using a whisk, mix in the eggs until the mixture is smooth.  


* Continue whisking adding the milk, cream and Kirsch (or almond extract). Pour over the cherries.


* Bake for about 35 minutes until set and lightly browned.


Please be advised we sell only to the Eurobodalla area in NSW, Australia. We do not send or deliver products outside of this area. Thank you.