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Cherry and smoked salt clafoutis
Serves 6-8 Desserts and puddings
Ingredients
- 30g unsalted butter
- 400g pitted frozen cherries, defrosted
- 75g plain flour
- 100g golden caster sugar
- 2 medium eggs
- 1tsp vanilla extract or paste
- 150ml whole milk
To serve
- smoked salt flakes (or regular sea salt, if unavailable)
- 1tbsp demerara sugar
- cream or crème fraîche
Method
Preheat the oven to 180C/160C F/Gas 4. Grease a 23cm cast- iron, ovenproof frying pan or pie dish with half the butter. Lay the cherries in the base (they can be layered in places). Melt the remaining butter in a pan over a medium heat.
To make the batter, whisk together the flour and sugar, then whisk in the eggs one at a time, followed by the vanilla extract or paste, milk and melted butter.
Pour the mixture over the cherries and bake for 40-45 minutes, until puffed and lightly golden. Remove from the oven and serve warm, sprinkled with the smoked or regular salt flakes and sugar, with cream or crème fraÎche alongside.
Cook’s note
For a boozy version, soak the cherries in a little kirsch and sugar for an hour before you start, then drain and follow the recipe as above.
This recipe featured in the May/June 2021 issue of Food and Travel. To subscribe, click here.
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