Limousin Clafoutis

Apples may be the emblematic fruit of Limousin, but when it comes to the Haute-Vienne’s ‘king of desserts’, the cherry takes pride of place… This historic recipe is delicious – and quick to make!

Serves 4-6

INGREDIENTS

• 600 g whole cherries
• 2 eggs
• 120 g sugar
• 100 g flour
• 330 ml whole milk
• 1 sachet vanilla sugar
• 25 g butter
• 1 pinch of salt

METHOD

1. Preheat your oven to 180°C/350°F / Gas 4.
2. In a mixing bowl, combine the flour, sugars and salt. Make a well in the centre and crack in the eggs. Stir, gradually adding the milk until you obtain a smooth batter.
3. Butter a dish and cover the base with the cherries. Pour over the batter and bake for 40 minutes.
4. While the clafoutis is still warm, sprinkle with sugar.

Note

Apparently it tastes even better with the stones left in – they add extra flavour.

Lead photo credit : Photo: Shutterstock