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