Cherry Batter Pudding (clafoutis Limousin)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Ann, Willan | 4 | Servings | |
INGREDIENTS
| 1 | lb | Tart cherries, pitted |
| 1/4 | c | Flour |
| 1 | pn | Salt |
| 1/3 | c | Granulated sugar |
| 4 | Eggs | |
| 1 | c | Milk |
| 4 | T | Brandy or 3 tablespoons |
| kirsch | ||
| Confectioners' sugar, for | ||
| sprinkling |
INSTRUCTIONS
Heat oven to 350 degrees. Butter baking dish and sprinkle with granulated sugar. Add cherries to the dish. Make batter: Sift flour into a bowl with salt, stir in sugar and make a well in the center. Add eggs to well and whisk them until mixed. Whisk in half the milk, gradually drawing in the flour. Stir in remaining milk to make a smooth batter. Pour batter over cherries and bake in heated oven until clafoutis is done, 35-45 minutes. Sprinkle brandy or kirsch over hot pudding and serve hot or warm. The clafoutis will sink slightly as it cools. Sprinkle with confectioner's sugar just before serving. Yield: 6 servings Formatted suechef@sover.net Recipe by: CHEF DU JOUR #DJ9262 Posted to MC-Recipe Digest by Sue <suechef@sover.net> on Apr 01, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 236
Calories From Fat: 55
Total Fat: 6.2g
Cholesterol: 190.9mg
Sodium: 180.6mg
Potassium: 274.2mg
Carbohydrates: 36.1g
Fiber: 1.5g
Sugar: 28.5g
Protein: 10g