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May 2008
Cherry Batter Pudding
Clafoutis Limousin
photo by France Ruffenach
Clafoutis comes
from the Limousin, a flat agricultural area in the center of
France, but versions of this simple pudding can be found all
over—in the Auvergne for example it is known as millard, or
flognarde when made with pears. Clafoutis is suited to tart fruits
such as apples, plums, and most famously cherries. If you follow
tradition like me and leave the pits in to add a hint of
bitterness, be sure to warn guests before they crack a tooth!
Serves 6 to 8
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1 pound/450
grams tart cherries, rinsed and dried
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Butter and
sugar for the dish
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3
tablespoons/45 milliliters/1 1/2 fluid ounces kirsch or Cognac,
for sprinkling
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Confectioners'
sugar, for sprinkling
Batter
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1/4 cup/60
grams/2 ounces sugar
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4 eggs
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1/4 cup/30
grams/1 ounce flour
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Pinch of salt
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2 cups/500
milliliters/16 fluid ounces milk
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1
1/2-quart/1.5-liter/1 1/4-quart baking dish
Butter the baking
dish, and sprinkle it with sugar, turning and tilting until the
dish is evenly coated. Spread the cherries in the dish. For the
batter, put the sugar in a medium bowl, add the eggs, and whisk
until light and frothy, 1 to 2 minutes. Add the flour and salt and
stir just until smooth. Do not overbeat or the pudding will be
tough. Stir in the milk. The cherries and batter can be prepared
an hour or two before baking and kept covered at room temperature.
Heat the oven to 375˚F/190˚C/Gas 5. The
batter may have separated slightly, so stir to mix it, and strain
it over the cherries. Bake the pudding until browned and just set,
50 to 60 minutes. Let it cool 5 to 10 minutes, then sprinkle it
with the kirsch (the aroma from the alcohol is a treat in itself.)
Dust it generously with confectioners’ sugar and serve warm.
Excerpted from THE COUNTRY COOKING OF FRANCE
by Anne Willan, Chronicle Books, 2007.
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