I am so excited to be one of the 3 finalists of the Uniform Foodies challenge. The recipe I created for this challenge was a Mediterranean lemon chicken with rosemary potatoes. This means that next week I will be in London cooking along with Michael Caines! I feel so honoured and so happy to be cooking with him!
I needed to celebrate! I made a quick clafoutis with my favourite fruit of the moment. I've been gorging myself silly on cherries in the last few weeks, I love them so much. Cherry clafoutis is a French dessert (and we all know how good the French are at their desserts!) which is straightforward: you put the fruit at the bottom of a buttered baking dish then you make a pancake-like batter to pour on top of the fruit. You will get a delicious fruit-rich cake with a wobbly and aromatic batter... I could not think of a better way to enjoy cherries!
- Prep Time : 20 minutes
- Cook Time : 40-45 minutes
Wash the cherries and remove the stalks. Remove the stones by lightly crushing them, so the skins pop but the fruit retains its shape.
Grease with butter a baking dish which should be wide enough to hold the cherries in one layer, sprinkle with brown sugar and spin the dish round to coat it well with the sugar. Lay the cherries on the dish.
Whisk the eggs with the sugar, add the vanilla extract and the flour; stir well then slowly pour the milk in whilst stirring all the time. Add the liquor.
Stir the ingredients well until you have a smooth batter. Pour the mixture onto the cherries and bake at 180C for about 40-45 minutes, until just set but still a bit wobbly.
Sprinkle with a little more brown sugar and serve warm.
Cherries are in season now so I am entering this into Simple and in Season hosted by Ren.