Berry French

Yesterday's dessert of choice was a new one for me. I'd never eaten nor baked a clafoutis, but the experience was worth it. This dessert is the most basic mix of butter, flour, sugar, fruit, and love. Nothing so simple has ever been quite so good....except perhaps creme puffs. If you have 5 minutes, you can mix up this oh-so-French dessert. It will impress. It will satisfy. It will make for a happy ending to your evening.

*Best served warm from the oven. Perfect vanilla ice cream companion! *

Le clafoutis de ma grand-mère

From Foodbeam

serves 10
200g (1 2/3 c.) flour
120g  (scant 2/3 c.) sugar
a pinch of salt
3 eggs
80g ( 1/3 c.) butter, melted
250ml full fat milk (semi skimmed is okay though)
500g cherries, pitted I used a couple handfuls of raspberries and strawberries

Preheat the oven to 200°C  (395°F) and generously butter a 30cm (I used 10" springform) tart dish.
In a large bowl, combine the flour, sugar and salt. Incorporate the eggs, one at the time, beating well after each addition. When the batter is smooth, mix in the melted butter. Then, working slowly, gradually add the milk, mixing well, so no lumps form. If you’re not fully confident, you can strain the batter through a sieve to ensure maximum smoothness.

Using your hands, scatter the pitted cherries (or fruit of choice) into the prepared tin and gently pour the batter over. Bake for 30 minutes or until golden and quite firm (it can be slightly wobbly in the centre; a skewer inserted in the middle of the clafoutis should come out clean though).