I have gone mad, as mad as a hatter, completely cracker-pot. I am not certain I have ever done this before, usually I am rather good, buying local(ish) food: fruits and vegetables in season, trying to minimise their carbon foot-prints. Until a few weeks ago, I was happy pushing my trolley in a supermarket, I shall not name but to which I have not returned for fear of the curse still holding; so I was browsing through the winter fruits when I saw them, snug and juicy in their transparent box, conjuring in me visions of spring blossoms.
For my defence, I have got to say that I AM FED UP WITH WINTER: winter-clothes, winter-food, winter-what-ever if it carries on I might go madder and dance through the streets dressed in a T-shirt dress, bare-footed, eating strawberries. However wrapped in my coat and gloves, I stood still in front of a punnet of cherries, I did not want to know where they came from, I did not examine the label, all what I could think of….. was : CLAFOUTIS. Lovely moist cherry clafoutis with crunchy top, bliss. Yes, I did seize the punnet, ran home, and baked.
Tail the cherries, do not pit them (wash and dry only), the stones will add flavour to this cake.
2dl of milk (20 centiliter)
150g of all-purpose flour
1/4 cup of sugar
750g of fresh black sweet cherries
2 tsp of sugar
a pinch of salt
1 teaspoon of unsalted butter
To make the batter in a blender, as you would for pancake batter: combine the milk, eggs, flour, sugar and whirl them at high speed for a few seconds. To make the batter by hand, stir the flour and eggs together in a large mixing bowl, and slowly stir in the milk, sugar. Beat with a whisk until the flour lumps disappear and the batter is liquid and smooth.
Leave the batter rest for 2 hours, when it is time to use it, preheat the oven mark 5-6
Pat the cherries completely dry with paper towels, then spread them evenly in a shallow, buttered baking dish, pour in the batter.
Sprinkle with the sugar
Bake on the middle shelf of the oven(thermostat 5-6) for 45 minutes, or until the top is golden brown and firm to the touch. The batter will raise, then fall again when out of the over. serve warm