Cherry Batter Pudding (Clafoutis Limousin)
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Cherry Batter Pudding (Clafoutis Limousin)
  Batter    Pudding  
Last updated 6/12/2012 1:13:15 AM. Recipe ID 41575. Report a problem with this recipe.
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      Title: Cherry batter pudding (clafoutis limousin)
 Categories: Ann, Willan
      Yield: 4 Servings
 
      1 lb Tart cherries; pitted
    1/4 c  Flour
      1 pn Salt
    1/3 c  Granulated sugar
      4    Eggs
      1 c  Milk
      4 tb Brandy or 3 tablespoons
           -kirsch
           Confectioners' sugar; for
           -sprinkling
 
  Heat oven to 350 degrees. Butter baking dish and sprinkle with
  granulated sugar. Add cherries to the dish. Make batter: Sift flour
  into a bowl with salt, stir in sugar and make a well in the center.
  Add eggs to well and whisk them until mixed. Whisk in half the milk,
  gradually drawing in the flour. Stir in remaining milk to make a
  smooth batter. Pour batter over cherries and bake in heated oven
  until clafoutis is done, 35-45 minutes. Sprinkle brandy or kirsch
  over hot pudding and serve hot or warm. The clafoutis will sink
  slightly as it cools. Sprinkle with confectioner's sugar just before
  serving.
  
  Yield: 6 servings
  




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Recipe ID 41575 (Apr 03, 2005)

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