A traditional dessert from the historic French locale of Limousin, Clafoutis is a showstopping, summery pudding. This recipe from respected food writer, the late Ginette Mathiot, is a tried-and-tested iteration of the classic dish.
Clafoutis is a pudding from the region of Limousin, in south-central France, but variants exist in neighbouring regions. There is a debate in France on whether to pit (stone) the fruit or not: some say it’s best not to because the stones yield a lot of extra taste and the cherry juices won’t be lost in the pudding; but it’s easier to eat the dish without. Clafoutis batter is a little like a pancake batter, which is poured over fruit and then baked. Cherries are the most classic flavour but other fruits work well too, such as mirabelle prunes, raspberries, or pan-fried slices of apples.
- Preheat the oven to 200C and butter an ovenproof dish.
- Mix the flour with the eggs and a pinch of salt in a bowl. Add a little of the milk and beat into the batter until light and smooth. Add the remaining milk, a little at a time, beating between additions until the batter falls like a ribbon from the spoon, like crepe batter.
- Stir the cherries and kirsch into the batter. Pour into the prepared dish and bake for 35 minutes until set and the top is golden brown.
- Remove from the oven, then sprinkle with the sugar.
- Serve warm or cold.
Recipe from Classic French Recipes by Ginette Mathiot, $80, published by Phaidon, available March 21.
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