Halogen Oven at 170° with my extender ring. If you don't have an extender ring I would try reducing the temperature to 165°, keep an eye on it and adjust accordingly. I have also taken a tip from my Sarah Flower book and preheat my oven.
500grms stoned cherries
150grms plain flour
40grms caster sugar
pinch of salt.
butter for greasing
icing sugar for decoration once cold
Give the eggs and sugar a good beating with a whisk. Stir in the flour and gradually add the milk and a pinch of salt.
Grease a flan dish well, put the cherries in the bottom and pour the batter over the top.
Bake on the low rack for approx 1 hour or until the batter has set and the clafoutis is nicely browned.
When cool sprinkle with icing sugar and cut into wedges. Can be eaten warm or cold.
What I am finding with my halogen oven is that, unlike my conventional oven or the microwave, I can see what is happening very clearly and make any adjustments to the cooking. This is giving me the confidence to experiment.
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same hereMaggie54 wrote:What I am finding with my halogen oven is that, unlike my conventional oven or the microwave, I can see what is happening very clearly and make any adjustments to the cooking. This is giving me the confidence to experiment.
Thank you for this yummy recipe Maggie.
Just a bit of info for those inquisitive minds:
Clafoutis, sometimes in Anglophone countries spelled clafouti, is a baked French dessert of black cherries arranged in a buttered dish and covered with a thick flan-like batter. The clafoutis is dusted with powdered sugar and served lukewarm.
A traditional Limousin clafoutis contains pits of the cherries. According to baking purists, the pits release a wonderful flavour when the dish is cooked. If the cherry pits are removed prior to baking, the clafoutis will be milder in flavour.
The clafoutis comes from the Limousin region of France and while black cherries are traditional there are numerous variations using other fruits including red cherries, plums, prunes, apples, cranberries or blackberries. When other kinds of fruit are used instead of cherries, the dish is properly called a flaugnarde. The dish's name derives from Occitan clafotís from the verb clafir, meaning "to fill" (implied: "the batter with cherries")
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I have added it to the recipes A-Z so that it remains easy to find.
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