Cherry batter pudding (clafoutis limousin)

4 Servings

Ingredients

Quantity Ingredient
1 pounds Tart cherries; pitted
¼ cup Flour
1 pinch Salt
⅓ cup Granulated sugar
4 Eggs
1 cup Milk
4 tablespoons Brandy or 3 tablespoons kirsch
Confectioners' sugar; for sprinkling

Directions

Heat oven to 350 degrees. Butter baking dish and sprinkle with granulated sugar. Add cherries to the dish. Make batter: Sift flour into a bowl with salt, stir in sugar and make a well in the center. Add eggs to well and whisk them until mixed. Whisk in half the milk, gradually drawing in the flour. Stir in remaining milk to make a smooth batter. Pour batter over cherries and bake in heated oven until clafoutis is done, 35-45 minutes.

Sprinkle brandy or kirsch over hot pudding and serve hot or warm. The clafoutis will sink slightly as it cools. Sprinkle with confectioner's sugar just before serving.

Yield: 6 servings

Formatted suechef@...

Recipe by: CHEF DU JOUR #DJ9262 Posted to MC-Recipe Digest by Sue <suechef@...> on Apr 01, 1998

Related recipes