Recipes

Raymond Blanc of Le Manoir aux Quat'Saisons says "Clafoutis is one of the great classics of family cuisine. Of course my mum created the best recipe, which is featured as one of the best sellers at Le Petit Blanc. Every household, every family should know this dessert; it is also easy to prepare. Your children, husband, wife and friends will love you 25 thousand times more for it."

Serves 4

For Marinating the fruit

    500g cherries, stoned
    1 tbsp caster sugar
    1 tbsp Kirsch (optional)

For Lining the moulds

    1 tbsp melted butter
    3 tbsp caster sugar

For the Batter mixture

    100g plain flour
    2 pinches salt
    1 egg
    3 egg yolks
    90g caster sugar
    6 drops vanilla essence - the best
    Zest of 1 lemon, finely grated
    70g unsalted butter
    160ml milk
    160ml whipping cream

Method

Mix together the cherries, sugar and Kirsch and marinate for two hours to maximise their flavour.

Preheat the oven to 180C.

Brush the inside of a round cast iron or china baking dish with melted butter. Add the caster sugar and shake the dish to coat the inside of the dish. This will give a lovely crust whilst cooking.

To make the batter, mix the flour and salt together in a bowl. Make a well in the middle and add the eggs, egg yolks, sugar, vanilla essence and lemon zest. With a whisk incorporate the egg mixture slowly into the flour until you have a smooth consistency.

In a small saucepan heat the butter until it reaches a golden hazelnut colour and leave to cool. Slowly whisk in the milk, followed by the cream and finally the browned butter.

Combine the mixture with the cherries and their juices and pour up to three-quarters of the height of the baking dish. Bake for 30-35 minutes. It is cooked when the blade of a knife inserted into the mixture comes out completely clean.

To serve, spinkle caster sugar over.