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Cherry Clafoutis

300g Caster Sugar
210g Flour
1 tsp. Baking Powder
3 Eggs
150g Melted Unsalted Butter
1 tbs. Kirsch or Brandy
250g Cherries

Mix together the sugar, flour and baking powder in a bowl.
Make a well in the centre.
Break the eggs into the well and beat them with a whisk gradually
Incorporating the dry ingredients.
As the mixture thickens add the melted butter and the Kirsch.
Pour this mixture into a 12 ins tart tin or quiche tin ( not one with a removable base)
Stone the cherries and push them one by one into the batter.
Bake this at 150C. 300F.Gas 4 for at least 50mts (mine took an hour and a quarter in a non-fan oven.
This must be served from the tin either hot from the oven or at room temperature with some whipped cream.

June 15, 2010 11:49 AM | 0 Comments
  Martin Dwyer
Consultant Chef