I’m really not a pudding person so, when I actually bother to make one, I do like it to be a crowd pleaser. This Swiss-style cherry clafoutis (inspired by a recipe from Betty’s legend Lesley Wild) is easy to make, fills the kitchen with just the best aroma ever and tastes scrumptious with a dash of double cream on the side. Give it a go, you won’t be disappointed! This will serve six to eight people and, should there be any leftovers, it reheats beautifully in the microwave.
You will need…
- 1 x 400g brioche loaf (I used one from Waitrose)
- 6 large eggs
- 1 425g tin of pitted black cherries in light syrup (I used Epicure cherries)
- 1 tablespoon of Kirsch cherry liqueur
- 2 tablespoons of ground almonds
- 1 generous tablespoon of flaked almonds
- 1 teaspoon of ground cinnamon
- 300ml milk (semi-skimmed or whole)
- 60g caster sugar
- 1 tablespoon of demerara sugar
- 25g unsalted butter
- Preheat the oven to 180°C although I usually prepare this ahead, stick it in the fridge until I want to bake it and then put it in the oven after I’ve taken all the Sunday roast dishes out. It takes 30 minutes to bake so you can pop it in while you eat lunch and it will be ready by the time you’ve finished.
- Pour the cherries and syrup into a bowl and add the Kirsch. Leave to marinate for an hour.
- Gently warm the milk in a small non-stick saucepan, add the sugar and cinnamon, stir until thoroughly mixed and then remove from the heat.
- Slice the brioche into slices and then bite-sized cubes. Place then in a large mixing bowl, add the ground almonds, pour the cinnamon milk over and gently mix together. Leave to stand for an hour so the milk is absorbed by the bread.
- Butter a large oven-proof baking dish.
- Beat the eggs together in a separate bowl.
- To assemble, add the beaten egg and the cherries with the syrup to the bread mixture, mix gently but thoroughly. Pour carefully into the buttered baking dish. The cherries need to be evenly distributed throughout so just move them around with a spoon if they have gravitated to one end.
- Scatter the surface with the demerara sugar, flaked almonds and dot with butter.
- Bake in the oven for approximately 30 minutes. It’s done when it’s risen evenly, crisp and golden on top. Remove from the oven and serve warm with double cream.
To buy a copy of my recipe book “Whats4teaMum?” Favourite recipes from the Pigeon Cottage Kitchen – click here.