Cherry Clafoutis

I have been unwell the last few days so we have been home and Joshua is back into baking again. We made a cherry clafoutis that Joshua loved and was a great way to use up our stock of cherries, the first of the season here in Australia.

We are loving French recipes at the moment, French recipes are so delicious and so easy to make. Cherry clafoutis (pronounced kla-foo-tee) is a very traditional version of the French flan that is made traditionally with cherries. This recipe required a bit of preparation of the cherries but also was a great chance for Joshua to exercise his practical life skills – pitting the cherries, helping me wash them, pouring, scooping, stirring. I sourced this from French Kids Eat Everything by Karen Le Billon. Check out the blog recipe here.

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Ingredients:
2 cups (150g) pitted cherries or plums (or other moist fruit – we used just a little more as we like lots of cherries in our clafoutis!)
1/3 cup (75g) granulated sugar (white sugar)
1/cup (70g) plain flour
Pinch of salt
3 eggs
11/cups (360ml) milk
1 teaspoon vanilla extract
1 tablespoon icing sugar for dusting

Method:

1. Pit the cherries.

2. Place the fruit in a bowl with half the sugar, stir well and set aside.

2014_11_14_IMG_76123. Preheat the oven to 180C. Grease a 9 inch (23cm) baking dish. We used a flan pan and this worked quite nicely.

4. In a large bowl, sift the flour with the salt and the remaining sugar. In a medium bowl, beat the eggs and milk to combine. Add the vanilla extract.

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5. Add the egg mixture to the flour mixture and combine well. Pour the batter into the dish and drop in the cherries as evenly as possible. If after pouring the batter you find that the cherries float around I would push them back into a more even spread.

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6. Bake for 40-45 minutes or until the top is firm and golden brown. Cool, then sprinkle with icing sugar. Serve immediately.

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I tried another method which is to bake this dish twice – bake a thin layer to the bottom of the dish, then add the fruit topped with remaining batter and baking until done. I found that this baked the clafoutis a little more thoroughly and evenly. I also recommend serving the clafoutis in the baking dish as it does not transfer well to other dishes. It puffs up in the oven and then sags a little – this is meant to happen so don’t panic when it does.

Just to note – the pan was completely cool when Joshua put his mouth toward it as he did in the picture above, I would never allow him near a baking pan that was hot, unsupervised.

What I love so much about this recipe is how easy it is to make and how toddler friendly it is. Joshua did most of the work for this, I helped by preparing the measured ingredients, putting the flan into/taking out the flan from the oven and slicing up to serve only.

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