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Monday, July 18, 2016

Cherry clafoutis. By Gloria Nicol.

Serves 6 (generously)

3 eggs
100g (1/2 cup) caster sugar
1tsp vanilla extract
1/4tsp salt
40g (1/3rd cup) plain flour
200ml (1 cup) milk
450g (16oz) fresh cherries, pitted or whole
(or 400g (14oz) if using bottled/canned , well drained)
kirsch or amaretto
some icing sugar (optional)

Butter a 25cm diameter earthenware or enamel dish. Pre-heat the oven to 200C (400F, Mk 6).

If you are using a mixer, just throw the first 6 ingredients together and beat together to form a smooth batter. Working by hand, whisk eggs, sugar, vanilla and salt together, then add the flour followed by the milk to make a smooth batter.
Pour half into the prepared dish, spread the cherries over the batter and splash with a few teaspoonfuls of your chosen liqueur. Pour the rest of the batter over the fruit. Bake for 40-45 minutes until the top is lightly golden and the custard centre is beginning to set. Leave to cool for a while so the custard sets further. Serve warm dredged with icing sugar and another drizzle of liqueur if you like.

Gloria Nicol grows many of the ingredients for her preserves on an allotment close to her home in the Forest of Dean.
She writes the blog www.laundryetc.co.uk, where you can read more about her preserving.

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