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CLAFOUTIS: Cherry Clafoutis

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CLAFOUTIS: Cherry Clafoutis Empty CLAFOUTIS: Cherry Clafoutis

Post  junie on 22.06.11 15:10

It is that time of year when the supermarkets are packed out with cherries and drop their prices to move them on before they rot, in other words, the right time to make Clafoutis. Normally I don't bother with measurements, just make the same sort of batter I would use for pancakes, mix a couple of eggs with the sugar, beat them well with an electric whisk and then stir in the milk and flour until it looks slightly thicker than single cream, but this time I have measured the ingredients so I can post the recipe. It is such an easy dessert and goes down a treat with a dollop of ice cream !!!

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
2 eggs
40grms caster sugar
350mls milk
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.

Posted by Maggie54 on 20/6/11 at 08.40

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