Main course was a tried and tested cheese, bacon and courgette quiche. However, I was in the mood to experiment with dessert.
Pudding would be an all new, never tried before Cherry Clafoutis. Think of it as a sweet toad in the hole - with big fat cherries instead of sausages. (Ha ha, that's so going to confuse anyone who doesn't know what toad in the hole is). Cherries would transform a hot pudding into something summery.
Writing this post, I now realise how eggy this meal was. Ah well, it was tasty. Everyone had seconds and we ate it all over again for supper.
I messed up by adding twice as much flour as the recipe said, but it turned out fine. The recipe (from the London Evening Standard) also needed either a hotter oven or for the clafoutis to be cooked twice as long. So I'm going to give you the recipe amended to my version.
- Preheat the oven to 160*C and butter a shallow baking dish.
- Stone 500g cherries. Pour 250ml of red wine and 250g sugar into a saucepan and boil gently until all the sugar has melted. Pour the wine and sugar over the cherries and allow to cool.
- Mix 2 eggs and 4 egg yolks with 100g sugar. Stir in 250ml double cream and fold in 50g flour. (If you like, you can also add 50g kirsh to this batter - I didn't and it was still yummy).
- Drain the cherries and spread the cherries across the baking dish. Pour the batter mix over the top.
- Bake in the hot oven for 35 minutes. Expect the pudding to almost double in height.
- Serve sprinkled with icing sugar and cream.