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    • Cherry Batter Pudding (Clafoutis Limousin)

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    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 tb 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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