Neil Perry's cherry clafoutis pudding recipe

Name: Neil Perry's cherry clafoutis pudding recipe
Cook time: 1 h
Yield: 6-8
Cuisine: French
Ingredients: 125g plain flour; 2 tbsp castor sugar; sea salt; 4 whole eggs; 500ml full-cream milk; 4 or 5 tbsp cognac; 50g unsalted butter, softened; 750g black cherries, pitted; ice-cream, to serve

Neil Perry

January 25, 2017

A great way to make the most of cherry season. William Meppem

Time:30 mins - 1 hourServes:6-8

For a delicious alternative to the cherries in the pudding recipe, you could add cut-up peaches to bake in the batter.

Ingredients

125g plain flour
2 tbsp castor sugar
sea salt
4 whole eggs
500ml full-cream milk
4 or 5 tbsp cognac
50g unsalted butter, softened
750g black cherries, pitted
ice-cream, to serve

Method

Step 1
Preheat oven to 180C.
Step 2
Sift flour into a bowl, add sugar and a pinch of salt, and whisk to combine. Add eggs and whisk the mixture until a smooth batter forms, free of any lumps. Whisk in milk and cognac.
Step 3
Generously butter a 1.75-litre baking dish and place cherries over the base. Pour the batter over, place in the middle rack of the oven and cook for 45 minutes until brown and crunchy on top.
Step 4
Serve warm with ice-cream.