Whilst flicking through the latest edition of delicious magazine I came across a Quince clafoutis with prune and armagnac ice cream recipe by Andy Bunn. I’ve made clafoutis a number of times in the past and this recipe was quite different to the one I usually make (my tried and tested recipe comes from The Cooks Book of Everything by Lulu Grimes) so I wanted to give it a try.
Clafoutis (pronounced klah-foo-tee) is a traditional French dish coming from the Limousin region of France. Clafoutis comes from the “Clafir”, meaning to fill. The dish is traditionally made with cherries (which are usually unpitted) surrounded by a batter made of eggs, milk and sugar which can vary from a thick, almost cake like batter to a custard style.
As with any recipe I follow, I couldn’t just leave the recipe as is and had to add my own elements, so I opted to make the clafoutis with some beautiful cherries I had picked up at the Brisbane Markets earlier that morning and added the seeds of one vanilla bean to the batter.
- 2 eggs plus 1 egg yolk
- 1/4 cup caster sugar
- 1/2 cup of plain flour
- 1 cup of milk
- seeds of one vanilla bean
- 400 g of cherries pitted and cut in half
- Preheat the oven to 200 degrees celsius and grease 4 shallow ramekins or baking dishes with butter or oil. Arrange the cherries in the base of the dishes.
- Using an electric mixer, whisk eggs, egg yolk and sugar together until pale and thick.
- Slowly add the flour, vanilla seeds and milk and whisk until well combined and no lumps remain.
- Pour the batter over the cherries and bake in the oven for 20 minutes, or until the puddings are golden and puffed. 5. Serve with freshly whipped cream or ice cream.