When friends exclaim that a pudding is 'to die for', the recipe has to be recorded. Clafouti is a French classic and cherries the standard fruit, although you can also use apples or plums.This is a simple version, lifted to those heights of delight by using Amaretto with good quality Morello cherries, those Polish ones in a jar that are worth hunting down. We had a bottle of Amaretto that had been given as a gift. If it ever runs out, I would buy another one just for this. I would also try rum as the alcoholic kick is certainly part of the special pleasure.
Boozy Clafouti
One large jar of stoned Morello cherries - enough to just cover the base of your dish, or perhaps a few more!
2 tablespoons amaretto - or try rum
Marinate these for a couple of hours.
300ml double cream
3 medium eggs plus one yolk
25g plain flour sifted with a pinch of salt
100g castor sugar
Butter a shallow ovenproof dish about 25cm across and then coat the inside with a little sugar
Oven at No 4/160
Boozy Clafouti
One large jar of stoned Morello cherries - enough to just cover the base of your dish, or perhaps a few more!
2 tablespoons amaretto - or try rum
Marinate these for a couple of hours.
300ml double cream
3 medium eggs plus one yolk
25g plain flour sifted with a pinch of salt
100g castor sugar
Butter a shallow ovenproof dish about 25cm across and then coat the inside with a little sugar
Oven at No 4/160
- Beat the eggs and sugar together
- Heat the cream to just below boiling and then leave to cool for 5 minutes
- Beat the flour into the eggs and sugar
- Beat in the cream in a steady stream till well mixed and frothy
- Pour over the cherries and their liquid in the dish.
- Bake for 30 minutes or until the mixture is risen and golden and there is still a wobble in the centre. If it seems liquid in the centre, turn the heat down and cook for 10 mins or so longer.
This is best served warm but is still pretty good cold!
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