Clafoutis has been a staple dessert in every French family since the 19th century. Our website uses cookies to distinguish you from other users and enhance your user experience. Leave to stand for about 10 minutes. Enough for 4. RaymondBlanc.com will use the information you provide on this form to keep in touch with you and to provide exclusive content, updates and marketing about Raymond Blanc and his projects and businesses. I love cherry season. You will need a shallow china dish. Years of experience have given him a rich store of knowledge and the skill to create fantastic dishes that work time after time. Thank you for taking the time to write to us. Cover and leave to macerate for 2 hours. Pour the batter over the cherries and bake for 35 minutes, until puffed and golden. Sieve the flour, it will help the batter enormously. Soak the fruit in kirsch before using. Mary Berry trained at The Cordon Bleu in Paris and Bath School of Home Economics. Remove from the oven and dust with icing sugar. Bake for 30–35 minutes until the clafoutis is lightly risen and a knife inserted into the middle comes out clean. Use the blueberry version as a filling for a custard tart. Delia's Apple, Prune and Armagnac Clafoutis recipe. Meanwhile, melt the butter in a small pan and cook to a Stone 350-400g of cherries. Like all batters, a short time at a high temperature is the way to go. Pour the milk, cream and vanilla into a pan and boil for a minute. Email Nigel at nigel.slater@observer.co.uk or visit theguardian.com/profile/nigelslater for all his recipes in one place, Warm to a sweet, warm pudding on a summer's day, Can he bake a cherry clafoutis? Scatter the cherries in the dish and gently pour over the clafoutis batter. A clafoutis of cherries is probably the best known, though apricots and pears are used sometimes, too. Method. https://www.delish.com/cooking/recipe-ideas/a28109110/cherry-clafoutis-recipe atter puddings, where fruit is suspended in a flour and egg batter, are one of the few acceptable hot puddings in summer. Delia wrote this recipe specially for the Delia Online Cookery School, you can watch it being made in the video below. Of course it was always hot which seemed to just compound the stickiness factor. You can change your mind at any time by clicking the unsubscribe link in the footer of any email you receive from us. We will treat your information with respect. However we never seemed to care. In the swinging '60s she became the cookery editor of Housewife magazine, followed by Ideal Home magazine. Brush the inside with the melted butter. Some recipes are soft, like a deflated soufflé, others firmer and puddingy. Tip in the cherries. Tip in the cherries. In a large bowl, whisk the eggs, caster sugar and vanilla together until creamy. Just use this form to send us your messages, queries or ideas. My friend’s Loran and Mike dropped ... Read More about Mixed Berry & Cherry Clafoutis Raymond’s love of delicious food is lifelong. Do stone the cherries, it's a drag, but worth it. Stir in the cherries with their juice and then pour into the prepared baking dish. Add the sugar and tilt the dish to coat the sides and base evenly; shake out the excess. By continuing to browse the site, you are agreeing to our use of cookies. Batter puddings, where fruit is suspended in a flour and egg batter, are one of the few acceptable hot puddings in summer. Please select your reason for contacting us: We will treat your information with respect and only use it to contact you with regard to this matter. Your information will not be used for marketing purposes or shared with third parties. The clafoutis mixture can be prepared a day in advance. Remove from the heat and set aside to cool. While macerating, the sugar slowly permeates the fruit and intensifies the taste. Change a third of the flour for finely ground almonds. Lightly butter a large baking dish and sprinkle with sugar to coat. The dusting of the top with icing sugar is not a conceit: that extra hit of sweetness is really necessary. Serve with whipped cream and a sprinkling of toasted almond flakes on top. Recipe © Raymond Blanc 2018 I have such great memories as a kid going cherry picking. Serve the clafoutis warm, like a quiche, with cream from a jug. This butter will lend a wonderful roundness and nutty flavour to the clafoutis. We use MailChimp as our marketing automation platform. Set the oven at 180C/gas mark 4. Traditionally, the fruit should be black cherries but other stone fruits, such as peaches, plums, apricots or figs work well too. Some recipes are soft, like a deflated soufflé, others firmer and puddingy. Melt 30g of butter in a small pan, then stir into the mixture. Please do get in touch.We’d love to hear from you. Lightly butter a 20cm diameter baking dish, then dust with a couple of tbsp of sugar. The result will be heavier and more grainy but with a more interesting flavour. Any feedback is welcomed. Gently mix the cherries, sugar and kirsch, if using, in a bowl. Nigel Slater's classic cherry clafoutis Warm to a sweet, warm pudding on a summer's day Nigel Slater. Lightly butter a 20cm diameter baking dish, then dust with a couple of tbsp of sugar. Your message has been sent. Clafoutis is so beloved by our guests that it frequently features on our menus at Belmond Le Manoir and also in Brasserie Blanc. With a range of achievable and inspirational recipes for cooks of all abilities - and useful tips throughout - this book brings Gallic passion and precision into the home kitchen. Swap the cherries for 275g of blueberries, blackberries or some cooked pears. By ticking the box below, you acknowledge that the information you provide will be transferred to MailChimp for processing in accordance with their Privacy Policy and Terms. Meanwhile, melt the butter in a small pan and cook to a beurre noisette - the foaming butter will turn a hazelnut colour at 150–155°C. Most, however, land somewhere between a Yorkshire pud and a custard tart. Sat 25 Jun 2011 19.05 EDT First published on Sat 25 Jun 2011 19.05 EDT. The centre is always the last part to cook, so you must test it. They also help us improve our site. Add the cherries, 100g/3½oz caster sugar, cinnamon, orange zest and juice and kirsch.