Picota cherry clafoutis

Here is an easy recipe where you don't have to pit the cherries as they add to the flavour and stop the cherries from 'bleeding' too much into the batter. But do warn your guests about the pits!

A clafoutis is a traditional French recipe, can be served as a dessert or as a tea time treat. It's possibly even nicer the next day, I've had it for breakfast.

Course: Afternoon Tea, Breakfast, Dessert

Cuisine: French

Keyword: Cherry recipes, Clafoutis, Dessert, French desserts, Picota cherries

Servings: 8

Equipment

Oven dish, approximately 30cm x 20cm

Ingredients

150 g Picota cherries washed
20 g butter for greasing
4 eggs
150 g caster sugar
50 g plain flour
600 ml double cream
1 tsp vanilla essence or paste
Cup cherry brandy

Instructions

Preheat the oven to 180cº
Butter the baking dish/tray
Spread the cherries in the dish
Whisk the eggs then add the sugar. Slowly sift in the flour, while stirring, then add the cream, whisking thoroughly.
Add the vanilla paste
Pour the batter over the cherries.
Bake in the oven for 30 minutes or until set. Can be served hot or cold.
Brush the top of the pudding with cherry brandy for added naughtiness.
Can be accompanied with cherry brandy for sipping.