I am still eating my way through my preserved cherries. Two years after a mammoth cherry picking and preserving session I have two litre kilner jars of hand stoned Kentish cherries in syrup and one litre of cherry brandy. So with my super cool pal Sophie and her hubby coming for dinner I decided to make a cherry clafoutis.
The french batter pudding has been something of a fascination for years, and I assumed that it was a no go gluten free pudding, but I was wrong. I recently came across two recipes for clafoutis that were naturally gluten free and with plump cherries waiting to be used I had the perfect excuse and recipe.
I ended up using a recipe from The Cranks Bible as it was the most straightforward and included a scant 50g of Coeliac friendly potato flour. Make sure you have an oven proof dish big enough for all the liquid (something I failed to do), but thankfully it turned out perfectly, just cooked enough and browned on the surface.
A knob of butter to grease the dish
500g stoned cherries (preserved or fresh)
50g potato flour
A pinch of sea salt
60g golden caster sugar
4 organic eggs beaten
300ml whole milk
300ml double cream
2 organic egg yolks
Preheat the oven to 180degrees
Butter a shallow baking dish, sprinkle with a tablespoon of the sugar and put the cherries in the dish
Make the batter in a large bowl. Sift the flour and mix with the salt, sugar and gradually beat in the whole eggs. Mix in the milk and cream followed by the egg yolks to make a smooth batter the consistency of single cream.
Pour the batter over the cherries and bake for 40minutes until the batter is risen and golden on the surface.