Yes, it has been a while, and I am terribly sorry. The good news is though, in about two months, I will be moving my cooking to a brand new kitchen in a brand new flat, so the frequency of posts will be, hopefully, back to normal. Until then, I hope everyone is having a lovely summer, and if not, here’s how to improve it.
Clafouti is one of the easiest desserts I have ever made, and you could really put anything inside from chocolate to banana.
For this recipe, which serves about 2-3-4 people, you need only these basic things that you’d have in your cupboard anyway:
About 400-500g of whatever filling you choose (in this case, pitted cherries)
First off, add half of the sugar to your cherries and mix them up. Let them soak and put them aside. Preheat the oven to 180 degrees.
Then, break the eggs into a mixing bowl and beat them with a whisk until quite pale and fluffy.
Next, in bits, add the flour and whisk until the lumps are gone – then add the sugar (this can be added in one go) and then the milk. Don’t worry if your mixture seems too liquid, this is actually a good thing.
Grease your baking tin (I used a springform but it could be a simple square baking dish), then lay the bottom with the filling. Finally, pour your mixture over the filling and when you’ve made sure it covers all of it, you are ready to bake.
I baked mine for about 40 minutes and this is how it turned out:
I also dusted it with some icing sugar mixed with a little cinnamon, and the result was stunning. It tastes like one thick pancake, really.