Cherry Clafoutais recipe

PUBLISHED: 10:42 16 July 2013 | UPDATED: 10:44 16 July 2013

Cherry Clafoutis

Cherry Clafoutis

Archant

With two new cherry trees in its own orchard, Stanley House Hotel and Spa is getting set to celebrate National Cherry Day on Tuesday, July 16. Head chef of the Grill on the Hill at Mellor’s Stanley House, Andy Parker, shares his recipe on how to showcase the luxurious fruit with a classical French Summer pudding

Ingredients

To make 12 individual clatfoutais or two large ones

200 ml Kirsch (colorless fruit brandy)

500g fresh cherries

250g double cream

120g whole eggs

60g egg yolks

100g of caster sugar

70g toasted almonds

10g plain flour

Methodology:

Soak the cherries in the kirsch overnight so they pick up the flavour. Mix the cream, egg yolks and sugar together and beat with a whisk until pale and fluffy. Sieve the flour and ground almonds through a fine mesh sieve into the egg mixture and fold to combine. Add a little ground cinnamon to taste if desired. Rest the mixture for 15-20 minutes.

Preheat the oven to 190C.

Lightly butter 12 x 10cm round tins and brush the base well with soft butter – use upwards stokes to help the batter rise. Dust each tin well with a little extra caster sugar and shake off any excess.

Fill each tin with 34s of the batter and add eight marinated cherries-in-kirsch to each tin. Bake in the pre-heated oven for 11 minutes until golden brown and risen. Turn out and serve at once. To make the larger clafoutais, separate the cherries into two and use two 30cm tins. Bake for 15-17 minutes in an oven preheated to 180C.

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