So despite making this dish last week I am no clearer as to how to pronounce it. Clafoutis. Should it be cla-fou-tiSS, with a loud and defiant S on the end, or a more elegant-sounding, French pronunciation, cla-fou-tEE? Any suggestions in the comments please.
This dessert in fact seems to have a big identity issue, since it really isn’t sure if it’s a custard or a sponge. The answer, of course, lies somewhere in the middle, in a magical meeting of sponge, custard and fruit. Clafoutis are really easy to make (and what is the plural of clafoutis, and how do you pronounce that? Clafoutissess?), but turn into quite complex puddings once cooked. The batter separates out slightly in the oven, so you end up with an almost pastry-like base to your pudding, covered by a thick layer of eggy custard, enveloping the cherries, and topped by a crisp and spongy hat. Clafoutis. A complex, simple, French, English, sponge custard.
Adapted slightly from Hugh Fearnley-Whittingstall
200g red cherries
1 teaspoon honey
1 teaspoon lemon
40g gluten-free flour blend
50g caster sugar
50ml single cream
1. Weigh out the flour and sugar into a bowl or large jug and mix together. Make a well in the centre of the mixture and crack in the eggs. Whisk until smooth. Add the cream and milk and whisk again until you have a smooth batter, slightly thinner than pancake batter. Leave this to chill in the fridge for at least half an hour, or up to a day.
2. Preheat the oven to 160 C. Stone and halve the cherries. Place in a lightly buttered 7-inch pie dish and drizzle the honey and lemon over them. Pour the batter over the top and bake in the oven for 40-45 minutes, or until brown round the edges and no longer wobbly in the middle.
3. When done, remove from the oven and leave to set for a further 5 minutes, before serving. Alternatively, serve cold.
Serves 4. This fares very well in the fridge, and was almost better 3 days later when eaten straight from the fridge.