Cherry Picking

Image via Wikipedia

Our cherry tree is in overdrive! So many cherries, so many possibilities. Cherry jam of course is a classic. But you could also try this mouthwatering recipe : Clafoutis.

Originally from the Limousin, it is a baked custardy batter filled with cherries. And you don't need to stone them! Traditionally it is baked slowly and you could add some Kirsch if you have any.

Ingredients

2 tsp vegetable oil
75g plain flour
50g sugar
4 eggs
300ml milk
350g cherries

Method: put oil in tartin dish or a shallow cake / pie tin. Put this in the preheated (220C. gas mark 7).

Mix flour, sugar, eggs (1 by 1), milk and if you are using it, the Kirsch.

When the oven has reached the temperature, stir the cherries into the batter, take out the hot cake tin and pour the batter into it. Speed is of essence here.

Bake for 30 minutes and then let stand for 10 - 20 minutes. Can also be eaten cold.