Neil Perry's cherry clafoutis pudding recipe
For a delicious alternative to the cherries in the pudding recipe, you could add cut-up peaches to bake in the batter.
Ingredients
125g plain flour
2 tbsp castor sugar
sea salt
4 whole eggs
500ml full-cream milk
4 or 5 tbsp cognac
50g unsalted butter, softened
750g black cherries, pitted
ice-cream, to serve
Method
Step 1
Preheat oven to 180C.
Step 2
Sift flour into a bowl, add sugar and a pinch of salt, and whisk to combine. Add eggs and whisk the mixture until a smooth batter forms, free of any lumps. Whisk in milk and cognac.
Step 3
Generously butter a 1.75-litre baking dish and place cherries over the base. Pour the batter over, place in the middle rack of the oven and cook for 45 minutes until brown and crunchy on top.
Step 4
Serve warm with ice-cream.
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Neil Perry is a restaurateur, chef and former Good Weekend columnist.From our partners
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