Cherry brandy clafoutis

    30 min

    Clafoutis is a classic French dessert in which fruit is baked in a sweetened batter. Both canned and fresh fruit are suitable, so this is an ideal dessert to make whatever is in season – even from storecupboard ingredients when time is short. Bake in individual flan dishes or one large dish.

    1 person made this

    Serves: 4 

    • 2 cans stoned cherries in syrup, about 425 g each
    • 2 tbsp brandy
    • 75 g (2½ oz) plain flour
    • 55 g (2 oz) light muscovado sugar
    • 250 ml (8½ fl oz) semi-skimmed milk
    • 3 eggs
    • 1 tsp pure vanilla extract
    • icing sugar to dust (optional)

    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Preheat the oven to 200°C (400°F, gas mark 6). Drain the cherries, then tip them onto kitchen paper and pat dry.
    2. Divide the cherries equally among four 300 ml (10 fl oz) individual flan dishes, or other ovenproof dishes, spreading them in an even layer. Drizzle the brandy over the cherries. Set aside.
    3. Sift the flour into a bowl and add the sugar. In a jug, beat the milk and eggs with the vanilla extract, then whisk into the flour mixture to make a smooth batter. Alternatively, combine the ingredients in a food processor and process until smooth.
    4. Pour the batter slowly over the fruit. Bake for 20 minutes or until lightly set and pale golden. Dust with icing sugar, if you like, and serve warm.

    Some more ideas

    Bake in one dish, if you prefer. Use a 25 cm (10 in) round china flan dish and bake for 20–25 minutes. * Use fresh sweet cherries, stoned, rather than canned cherries. * When fresh peaches are in season, replace the canned cherries with 4 ripe but firm peaches, peeled and sliced, and use peach schnapps instead of the brandy. Flavour the batter with 1 tsp mixed spice instead of vanilla, adding the spice to the flour. Peaches provide twice as much fibre, 10 times the amount of vitamin A and 30 times the amount of vitamin C per 100 g (3½ oz) as cherries. * To reduce the fat a little more use skimmed milk rather than semi-skimmed. * The tiny black seeds scraped from half a vanilla pod can be used as an alternative to the vanilla extract.

    Plus points

    Cherries not only provide delicious flavour and fibre, but also vitamin B1, essential for proper functioning of the nervous system, and a small amount of iron. * If you were to use skimmed milk in the batter instead of semi-skimmed, to reduce the fat content, this would not affect the amount of calcium provided (calcium is particularly important for maintaining healthy bones). It's worth remembering, though, that reducing the fat will also reduce the amount of fat-soluble vitamins, so this is not recommended for children under the age of 2 (and possibly up to age 5, according to the child's general appetite and diet).

    Each serving provides

    B12 * A, B1, B2, B6, folate, niacin, calcium, iron

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