Dessert Recipes > Clafoutis

How to make clafoutis:

This is a classic French dessert. Basically it is fruit in batter. This idea is echoed in traditional English cooking, although the batter is not normally sweetened in English cooking.



Ingredients

4 cups ripe cherries stones removed
2 eggs
2 heaped tablespoons plain flour
2 tablespoons sugar
1/2 pint warmed milk
1 tablespoon cherry brandy
2 tablespoons melted butter
(see measure conversions for more information)

Method

- Whisk the eggs and gradually blend in the flour and sugar.
- Add the milk slowly, whisking it in.
- Add the cherry brandy and whisk in the melted butter.
- Put the cherries into a well greased oven proof dish and pour the batter over the top of them.
- Bake at 200 degrees centigrade (see temperature conversions) for 20 minutes.
- Reduce the heat to about 190 degrees centigrade for a further 20 minutes.
- The batter should be golden brown and well risen.
- Serve hot as a dessert, sprinkled with caster/superfine sugar.


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Problems with black currant jelly


Hello everybody,
I made some black currant jelly recently using two pans. One pan produced excellent results, 8lb of nice firm jelly. The other pan's contents, of around 7lb, have not set. Both pans were treated identically. I have looked through my collection of cookery books and found no help, does anyone know of any way of rescuing this jelly as it goes against the grain to ditch it?
Robin.