Brandied cherry clafouti

    2 hours 5 min

    This French dessert with brandied cherries and baked custard is a lovely pudding to share with family and friends.

    1 person made this

    Serves: 8 

    • 500g tinned cherries, drained
    • 4 tablespoons brandy
    • 120g caster sugar, divided
    • 240ml milk
    • 85g plain flour, sifted
    • 3 large eggs
    • 1 tablespoon vanilla extract
    • 1 tablespoon lemon zest
    • 1/4 teaspoon salt
    • 1/8 teaspoon ground allspice
    • 1 teaspoon icing sugar, or as needed

    Prep:15min  ›  Cook:50min  ›  Extra time:1hr soaking  ›  Ready in:2hr5min 

    1. Mix cherries, brandy and half of the caster sugar in a bowl; let soak for 1 hour.
    2. Preheat the oven to 230 C / Gas 8. Lightly grease a 23cm pie dish.
    3. Remove cherries from brandy mixture using a slotted spoon and transfer to the prepared dish. Pour brandy mixture into a blender; add remaining sugar, milk, flour, eggs, vanilla extract, lemon zest, salt and allspice to the blender. Pulse until mixture is smooth; pour over cherries.
    4. Bake in the preheated oven for 5 minutes. Reduce heat to 180 C / Gas 4 and continue baking until golden and puffy, 45 to 50 minutes. Cool slightly and dust with icing sugar to serve.

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