Cherry Batter Pudding (Clafoutis Limousin)
Last updated 6/12/2012 1:13:15 AM. Recipe ID 41575. Report a problem with this recipe.
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
1 c Milk
4 tb Brandy or 3 tablespoons
Confectioners' sugar; for
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
Yield: 6 servings
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