Cherry Clafoutis
- Preparation Time10 mins
- Cooking Time35 mins
- Serves4
- DifficultyEasy
For the Clafoutis
200g cherries, pitted
150ml double cream
150ml full fat milk
1 bunch lemon verbena
3 egg yolks
2 whole eggs
130g caster sugar
100g plain flour
25g unsalted butter
For the Crumble
70g unsalted butter cut into cubes
25g plain flour
70g Demerara sugar
Butter a shallow dish and sprinkle on a little sugar, add the cherries.
Bring the milk and cream up to the boil with the lemon verbena. Cream the sugar and eggs in a bowl, add the flour, then strain the boiled liquid and whisk in. Pour over the cherries.
Cook in a pre-heated oven at 180°C for 20min.
To make the crumble place the flour and sugar in a bowl, add the butter and work into the flour and sugar. Place on a baking tray and cook for 15min.
To serve cover the top of the clafoutis with the crumble.
