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Cherry clafoutis
Serves SERVES 6
Ingredients
- unsalted butter, for greasing
- 100g golden caster sugar, plus extra for sprinkling the ramekins
- 200ml whole milk
- 200ml unsweetened coconut milk, or cream
- finely grated zest of 1 small lime
- 1 vanilla bean, split open and seeds scraped out
- 40g millet flour
- 30g ground almonds
- 30g cornflour
- 3 large eggs
- 2tbsp melted unsalted butter
- 600g ripe sweet or sour cherries (such as Rainier or Bing)
- icing sugar, to dust
- 6 x 10cm ramekins or 30cm tin
Method
Preheat the oven to 180ºC/350ºF/ Gas 4. Butter the ramekins or tin and sprinkle with sugar; tapping the excess out.
In a small pan, heat the milk and coconut milk, or cream, with the lime zest and vanilla bean and seeds. Turn off the heat, cover, and let it infuse for 15 minutes. Strain and set aside.
In a bowl, combine the sugar, millet flour, ground almonds and cornflour. Beat in the eggs, one at a time. Stir in the infused milk and melted butter. Arrange the cherries in the ramekins or tin and pour the batter on top.
Place the clafoutis in the oven and bake for 35-40 minutes – 25-30 minutes if you’re using ramekins – until set and golden in colour. Remove from the oven and leave to cool to room temperature. Dust with icing sugar and serve
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