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Thursday, 16 July 2015

Cherry Clafoutis

Cherry Clafoutis

Happy National Cherry Day everybody! 

To honour the beautiful cherry, I had intended to make some fancy cupcakes, however my week didn't contain enough hours (you know what it's like!) and so I realised I needed to use our purchased cherries in something a little less time consuming.   The cherry cupcake idea shall wait for another day.

The dish which Mr E & I decided to make to feature these beautiful fruits was the easy and straight forward Cherry Clafoutis, though I'm sure you've already worked that  one out!  I have learnt that the clafoutis is a speciality dish of the Limousin region in France and the name comes from a word meaning to cover or fill.

Cherry Clafoutis

Having only come across the Cherry Clafoutis once or twice on cooking programmes, and never having sampled it, I crawled through my many recipe books and came across a recipe in Tea & Cake with Lisa Faulkner.  I followed this recipe to a large extent, only adjusting it to use kirsch rather than brandy, increase the volume of cherries and reducing the amount of butter used to grease the pie dish.  

Cherry Clafoutis

So although Mr E & I, and my parents for that matter, had nothing to compare it to, we all really enjoyed it.  Each mouthful of this gorgeous custard-like mixture studded with cherries was soft & silky accompanied with a slight background hint of kirsch.  Of course, you could use a cherry cordial rather than the kirsch, or even omit it altogether if you wish. 

Cherry Clafoutis

The clafoutis can be enjoyed both warm & cold.  I enjoyed my portion warm unadulterated, Mr E enjoyed his cold and my parents warmed their portions and served it with evaporated milk.  I think a scoop of ice cream would be really lovely with it also. (And I've just realised that most people seem to serve their clafoitis sliced rather than dolloped with a large serving spoon!!  Hey-ho, we live & learn! As my mum would say, it all goes down the same way!!)

Now, it transpires that some recipes call for the beautiful cherries to be stoned, others prefer to leave them whole.  I've read here that the stone allows the clafoutis to carry a more intense cherry flavour.   This said,  Mr E & I decided to stone ours, simply because we didn't want the enjoyment of eating the clafoutis to be marred by removing the cherry stones!  It also meant that the kirsch could penetrate the halved fruit whilst it soaked.  And of course if your diners are particularly young or ill it may be wise to remove the stones anyway!

If you like this recipe, you may also like:

If fresh fruit flavours are your things, you may enjoy Griddled Peaches with Macerated Strawberries, Basil & Cream







Or if you like traditional desserts, you may like to try a Yorkshire Curd Tart.








This recipe has been shared with:
Cuddle Fairy
Charlotte's Lively Kitchen - Food Year Linkup   Link up your recipe of the week

Tasty Tuesdays on HonestMum.com




So let's get to it and bake.

Cherry Clafoutis     Yum
Yield: 1 dessert, serving 6 people.
Difficulty: Easy 
Time: hands on time 10 minutes; plus 30 minutes bake time.
Adapted from:  Tea & Cake with Lisa Faulkner. 

You will need:
1 x 22cm pie dish (3cm deep)
For the Clafoutis
250g fresh cherries, washed & stoned
2 tbsp. Kirsch (optional)
30g unsalted butter, softened
400ml milk
135g plain flour
80g caster sugar
pinch of salt
3 eggs, lightly beaten

How to make them:
1.  Pre-heat the oven to 180c / Fan 160c / Gas 4.

2.  Soak your prepared cherries in the kirsch whilst you prepare your pie dish and make the custard.

3.  Prepare the pie dish.  Use the 30g of butter to liberally grease the pie dish.  This will stop the clafoutis from sticking to the container.

4.  Make the custard.  Heat the milk in a heavy based sauce pan, once boiling point is reached sit the milk aside to cool a little.  In a good sized bowl mix together the flour, salt and sugar.  Add the beaten eggs a little at a time and beat to a smooth consistency.  Add about a fifth of the cooled milk to the mixture and stir thoroughly.  Add the remaining milk and mix again. 

5.  Arrange the cherries in your pie dish, mixing any remaining kirsch into the custard.  Place your pie dish onto a baking tray set on the oven shelf.  Carefully pour the custard over the cherries.  Close the oven door.

6.  Bake for about 30 minutes, you may need to rotate the pie dish after 20 minutes.

7.  Dust with icing sugar.  Serve warm or cold.

Enjoy!


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28 comments:

  1. Oh yes please!!! That looks absolutely perfect (and what a great winter dessert too!). What a yummy recipe - I just love cherries. xx

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    1. :-) Thank you so much Lucy. Me too, I could eat cherries until the cows come home!
      Thanks for popping by to read
      Angela x

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  2. Custardy cherries! Delicious :) I have never made a clafoutis and I really should because Tom is not a fan of cakes/puddings, but does love custard so I think I could tempt him with this. I've missed out on National Cherry Day as I've been too busy picking bilberries...I'm never up to date with these things :D

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    1. It certainly was Mands! Ooh, yes, you must make this for him whilst the cherries are so good. It's so easy to make and if he's a lover of custard - well it'd be churlish not to!!
      Ooh, how yummy, I adore bilberries and I am looking forward to harvesting some but the bilberry bushes we pass on our walks are not ready yet. I adore bilberries, so I shall be getting a free harvest of them soon :-)
      Thanks for popping by to read Mands x
      Angela x

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  3. Looks very inviting Angela. Your mum is right, it doesn't matter how you serve it as long as it tastes nice :)
    Pop over to me for a look at my version if you like and I have a cherry cupcake recipe there too.
    #foodpornthursdays
    Fionnuala from www.mykitchennotebook.blogspot.com

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    Replies
    1. Thank you :-) Yes, mums are always right about these things.
      I'll be over in a moment.
      Thanks for popping over to read
      Angela x

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  4. Oh yum yum yum! We love cherries too and will have to try this recipe when they are back in season! Thank you for linking up with us for Fabulous foodie fridays, I hope you have a great weekend :)

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    1. It certainly was yummy Lauren x It made a nice change to enjoy the cherries like this rather than just grazing on them.
      Thanks for popping over to read (& hosting a great party)
      Angela x

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  5. Ooo what a beautiful looking dessert! And it sounds like a very doable recipe for me! I don't have a lot of desserts I make. Thanks so much for linking up with #foodpornthursdays x

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    1. Thank you Becky, it's very do-able time and ability wise. You'll have to give it a go - it tastes really good and is full of goodness with all those scrummy cherries & milk.
      Thanks for popping over to read.
      Angela x

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  6. I agree - remove the stones. It may have a slightly better flavour but I think having to keep picking out the stones more than offsets that. Cherry Clafloutis has been on my list to try for ages and I haven't got around to it yet. You've made it sound easy so I really should get on with it!

    ReplyDelete
    Replies
    1. Indeed - it completely spoils the eating experience if you've to constantly watch out for stones.
      It's such an easy bake Charlotte, you'd be able to do it with you eyes shut :-) You'll have to give it a whirl whilst those gorgeous little fruits are in season.
      Thanks for popping over to read
      Angela x

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  7. I love cherries, so glad it's cherry season! This recipe looks super yummy.

    Sally @ Life Loving

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    Replies
    1. Thank you Sally. Cherries are just so yummy x
      Thanks for popping over to read.
      Angela x

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  8. That looks gorgeous. It is a dessert that has been on my must make list for ages now, I really must make it!

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    1. Thank you Alison. It's so quick and easy to make, get that apron on and make it ASAP - you won't regret it ;-)
      Thanks for popping over to read
      Angela x

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  9. There are so many stalls of cherries in Kent at the moment and now I know something that I can do with them! Great recipe - very easy to follow, I look forward to giving it a go!

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    Replies
    1. Ooh, how lucky to live down in Kent with all that beautiful fruit ripening. Its a really simple bake, most of the time is spent just stoning the fruit really (and then being patient waiting for it to bake!)
      Thanks for popping by to read.
      Angela x

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  10. I love clafouis, especially with cherries and this one looks delicious! Yum!

    ReplyDelete
    Replies
    1. Thank you :-) It's such an easy dish to make and so yummy!
      Thanks for popping by to read
      Angela x

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  11. I have never heard of a dessert caufoutis, we make a breakfast one in mini muffin pans, with bacon, scallion and cheddar cheese, they are delish. I am pinning your recipe to try. It looks wonderful.

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    1. I don't often come across Cherry Clafoutis either, (TV or cook books), so whether they're out of favour or something I don't know. But it's certainly a lovely easy bake to try. Hope you enjoy it if you give it a try x
      Your breakfast one sounds really scrummy :-)
      Thanks for popping by and commenting Nikki x

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  12. Replies
    1. Thank you so much Bach x
      Thanks for popping by and commenting
      Angela x

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  13. Oh yum! I have still never made one but these are on my ever growing list of things to make! This looks fabulous!

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    1. Thank you Vicki.
      I'm glad it's not just me who has an ever expanding list of bakes to try! You'll have to give a try whilst those beautiful cherries are in season.
      Thanks for popping by and commenting
      Angela x

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  14. One of my all time favorites, yours is simply magnificent. Thanks for linking up to #tastytuesdays x

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  15. Your too kind Vicki x Although MR E & I had never tried it before, it's certainly shot quite high up my list of desserts that I just have to order when out & about! That said, I don't recall ever seeing it on a menu when eating out, such a shame really.
    Thanks for popping over and commenting,
    Angela x

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