Baked Cherry Clafouti
|Dessert cherries||1 Pound (450 Grams, Choose Ripe Ones)|
|Butter||1⁄2 Ounce (15 Grams)|
|Plain flour||3 Ounce (75 Grams)|
|Caster sugar||1 Ounce (25 Grams)|
|Milk||7 1⁄2 Fluid Ounce (225 Milliliter)|
|Vanilla essence||3 Drop|
|Icing sugar||1 Teaspoon (Leveled)|
Stone the cherries.
Do this over a basin to make sure no juice is wasted.
Blend together the ingredients for the batter.
Preheat the oven to 200Â°C/400Â°F, Gas Mark 6.
Grease a 1 5 to 1 8 litre/ 2 1/2 to 3 pint pie or souffle dish with butter.
Heat for a few minutes then add the cherries and any juice.
Cover with the batter.
Bake for 30 minutes, or until well risen.
Sift with icing sugar and serve at once.
In the Kentish pudding, right, the hot ingredients are topped with batter, as in Yorkshire pudding.
Bake at the temperature for Yorkshire pudding.
Serving size: Complete recipe
Calories 1174 Calories from Fat 318
% Daily Value*
Total Fat 36 g55%
Saturated Fat 16.6 g82.8%
Trans Fat 0 g
Cholesterol 687.1 mg229%
Sodium 300.3 mg12.5%
Total Carbohydrates 185 g61.6%
Dietary Fiber 11.6 g46.3%
Sugars 102.4 g
Protein 36 g72%
Vitamin A 32% Vitamin C 52.9%
Calcium 40.1% Iron 26.4%
*Based on a 2000 Calorie diet