Our Cherry crop this year is truly amazing, we’ve never had such an abundant crop !Our second crop of picking filled a huge pot & there’s still more to come.They are absolutely delicious so I’ve been frantically looking for cherry recipes.
LH made this delicious cherry clafoutis, the recipe by Hugh Fearnley Whittingstall which is delicious!
One of the simplest and most delicious summer puddings. Serves four to six.
1 vanilla pod
45g plain flour
75g caster sugar
3 eggs, lightly whisked
20g unsalted butter
300g cherries, stones left in
Icing sugar for dusting
Ice-cream, clotted cream or crème fraîche for serving
Preheat the oven to 200C/400F/gas mark 6, and warm the pan in which you’re going to cook the clafoutis. Split the vanilla pod, drop it into a pan with the milk and warm gently. In a mixing bowl, fold the flour and sugar into the whisked eggs, then beat in the warmed milk.
Scrape the vanilla seeds into the batter and stir. Use a little butter to grease the hot pan, tip in the batter and scatter the cherries over the top.
Dot with the remaining butter and bake for about 25 minutes until puffed up and golden. Dust with icing sugar and serve immediately with ice-cream, clotted cream or crème fraîche on the side.