This classic French baked dessert is packed full of cherries, but you could use whichever fruit is in season.
Serves 6 Prep 15 hours Bake 25 – 30 minutes
Large knob of unsalted butter for greasing
75g plain flour
75g caster sugar
300ml full-fat milk
2 medium eggs, separated
2 tbsp Kirsch
400g ripe black cherries, pitted
Icing sugar for dusting
1. Heat your oven to 190°C. Generously butter a 25cm round baking dish.
2. Mix the flour and sugar together in a large bowl. Combine the milk and egg yolks in another bowl, then gradually whisk into the flour to make a smooth batter. Add the Kirsch.
3. In a separate bowl, whisk the egg whites until stiff, then lightly fold them into the batter.
4. Warm the buttered dish in a warming oven or briefly in the heated oven. Take out the dish and pour in a little of the batter, then add the cherries, arranging them evenly around the dish. Pour on the rest of the batter, then immediately bake for 25 – 30 minutes until the clafoutis is puffed up and set.
5. Leave to cool a little, then serve sprinkled with icing sugar. A generous dollop of crème fraîche mixed with a little sugar and Kirsch is the perfect complement. This clafoutis is also very good cold the next day.
Taken from Paul Hollywood’s How To Bake, published by Bloomsbury
Photograph © Peter Cassidy