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Cherry Clafoutis
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Season: Summer 

Cherry Clafoutis

August 11, 2021

Recipe by Davina Tibbetts.

Ingredients

Serves 4
225g Godshill Cherries pitted
25g melted butter
1 tbsp granulated sugar
55g plain flour
½ tsp baking powder
Pinch salt
50g caster sugar
3 Vale Farm Eggs
1 tsp vanilla extract
250 ml double cream
Icing sugar for dusting

Method

Preheat oven to 190C/170C fan/ Gas mark 5

Lightly grease 4 deep ramekin dishes with the butter, and lightly dust with granulated sugar. Cover the base with the pitted cherries. Sift the flour and baking powder, into a bowl. In a separate bowl whisk together the eggs, caster sugar, vanilla extract and double cream, until light and creamy.

Make a well in the centre of the flour, whisk in the wet ingredients, and mix to a smooth batter. Leave to stand for 10 minutes,

Pour the batter over the cherries. Bake for 30 – 35 minutes until puffed up and golden brown.

Dust with icing sugar and serve with a dollop of cream or vanilla ice cream.

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