In the UK these desserts are called ‘batter puddings‘, in France they are called ‘clafoutis’, (a far more romantic sounding name, with an original meaning to ‘fill’ and are commonly baked with black cherries) either way they are very easy to make, yet taste superb, particularly when using in season fresh local cherries. You can make this Cherry Batter Pudding in one larger gratin dish, or make them in individual (wide and shallow) ramekins or small oven-proof dishes, which is a particularly lovely version of them and a great way to present them. You can of course make these seasonal all year round and substitute the cherries for other fresh in season fruits like plums, strawberries and raspberries etc.
Cherry Batter Pudding Recipe
makes 4 batter puddings
- 250ml sweet red wine
- 350g caster sugar
- 500g ripe cherries, pitted
- 4 egg yolks
- 2 eggs
- 250ml double (heavy) cream
- 50ml kirsch (cherry liqueur) – with a little extra for the syrup
- 50g plain flour
- 15g flaked almonds, toasted
- some icing (powdered) sugar for dusting
In a saucepan pour in the wine and put it on a low heat. Stir in 250g of the caster sugar (reserve the rest of the sugar) to dissolve. Bring the pan gently to the boil, stirring occasionally. Once the sugar has fully dissolved turn off the heat and add in the pitted (de-stoned) cherries – leave to cool.
Preheat the oven to 170C – lightly grease 4 ramekins with butter
In a mixing bowl whisk the egg yolks and eggs – then whisk in the reserved caster sugar (100g). Once fully whisked and thickened add in the cream and the Kirsch (cherry liqueur). Stir these ingredients fully in and then carefully fold in the plain flour with a little air until you get a thick yet light batter similar in consistency to a Yorkshire Pudding batter.
From the saucepan scoop out the cooled cherries from the red wine with a slotted spoon, leaving as much liquid behind as possible – put equal amounts of drained cherries in each of the ramekins. Pour over them the batter mix, to fill just under the top of the ramekins.
Place them on a baking sheet and bake in the oven at 170C for 20 minutes.
Put the saucepan of sweetened red wine back on to a medium-high heat and reduce the wine down to a thick syrup – stir occasionally as it reduces – towards the end add in a drop of extra Kirsch (cherry liqueur).
In a dry frying pan lightly toast the almond flakes until golden brown.
After 20 minutes remove the Cherry Batter Puddings from the oven, scatter over the top some toasted almond flakes, drizzle over a little of the reduced red wine syrup and dust the top with icing (powdered) sugar. Serve warm immediately.