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.