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My take on cherry clafoutis


amateur
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Last week, on holiday in France, I had a disappointing clafoutis, a sort of cherry batter pudding.

As we have a glut of cherries, I decided to make a gluten-free version for my wheat intolerant wife and me for pudding today.

Enough stoned and halved cherries to cover a baking dish.

3 eggs,

a glug of double cream,

a double glug of cherry brandy or kirsch,

40g sugar,

40g ground almonds,

a couple of drips of vanilla essence,

1/4 teaspoon of baking powder

Soft butter to grease the dish.

I used an olive stoner to destone the cherries - the French leave them in - and laid them, cut side up in the buttered dish.

I beat together the other ingredients and poured the batter over the cherries.

1/2hr in a 150°C oven until golden brown.

We had it, slightly warm, with more cream.

The second dish is for younger daughter, SIL and granddaughters. 

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