Chef Mark Gregory has been making this dessert for nearly 25 years. This one is amazing – less flour and a hint of brandy.
|⅓ cup||Caster sugar, plus extra for dusting|
|4 Tbsp||Plain flour|
|200 ml||Creme fraiche, or cream|
|1 tsp||Lemon zest|
|1 Tbsp||Brandy, optional|
|1 cup||Cherries, stoned fresh or drained canned|
- Preheat oven to 180C.
- Place the eggs and sugar in a large bowl and mix together. Sift over the flour and whisk well. Stir in crème fraîche or cream, milk, zest, salt and brandy. Rest for 10 minutes.
- Lightly butter a large baking dish and sprinkle with sugar to coat. Scatter the cherries in the dish, then pour in the batter.
- Bake for 20-25 minutes. If it is too soft in the centre, bake for a further 5 minutes. Remove from the oven and allow to cool a little before serving.
- Whip together the cream, sugar and vanilla seeds to soft peaks. Spoon over the clafoutis.
With no affordable fresh cherries available in June, we made this recipe with a can of pitted black cherries – with delicious results.