Anne Willan

Clafoutis limousin

Cherry Flan

Preparation info
  • Serves

    6

    • Difficulty

      Easy

Appears in
top 1000French Regional Cooking
French Regional Cooking

By Anne Willan

Published 1981

  • About

In the Limousin, tiny fresh black cherries are used for this pudding, but canned tart cherries can be substituted if they are well drained. Clafoutis is also good, if less traditional, made with halved apricots or plums in summer, or with prunes in winter.

Ingredients

500 g tart cherries

Method

Set the oven at moderately hot (190°C/375°F). Spread the cherries in the buttered baking dish.

Sift the flour into a bowl with the salt, and stir in the sugar. Gradually beat in the eggs, two at a time, alternating with the milk, and continue beating until just mixed. Beat in the yolks. Strain the batter over the cherries, and spoon the cognac on top. Bake for 45 minutes or until the cl