amateur Posted July 7, 2022 Report Share Posted July 7, 2022 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. Quote Link to comment Share on other sites More sharing options...
Ultrastu Posted July 7, 2022 Report Share Posted July 7, 2022 Looks good we make a version with the left over gin infused damsons from the damson gin we make . Quote Link to comment Share on other sites More sharing options...
amateur Posted July 7, 2022 Author Report Share Posted July 7, 2022 I had a prune version near Calais about 50 years ago. That was excellent. Quote Link to comment Share on other sites More sharing options...
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