Cherry batter pudding (clafoutis limousin)
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Tart cherries; pitted |
| ¼ | cup | Flour |
| 1 | pinch | Salt |
| ⅓ | cup | Granulated sugar |
| 4 | Eggs | |
| 1 | cup | Milk |
| 4 | tablespoons | Brandy or 3 tablespoons kirsch |
| Confectioners' sugar; for sprinkling | ||
Directions
Heat oven to 350 degrees. Butter baking dish and sprinkle with granulated sugar. Add cherries to the dish. Make batter: Sift flour into a bowl with salt, stir in sugar and make a well in the center. Add eggs to well and whisk them until mixed. Whisk in half the milk, gradually drawing in the flour. Stir in remaining milk to make a smooth batter. Pour batter over cherries and bake in heated oven until clafoutis is done, 35-45 minutes.
Sprinkle brandy or kirsch over hot pudding and serve hot or warm. The clafoutis will sink slightly as it cools. Sprinkle with confectioner's sugar just before serving.
Yield: 6 servings
Formatted suechef@...
Recipe by: CHEF DU JOUR #DJ9262 Posted to MC-Recipe Digest by Sue <suechef@...> on Apr 01, 1998