Cherry and blackcurrant clafoutis

Make the most of British cherries and blackcurrants with this easy pudding.


To serve

Preparation method

  1. Heat the water and sugar in a saucepan until boiling then simmer for five minutes, or until just syrupy. Remove from the heat.

  2. Add the kirsch, lime juice, and fruit and set aside to macerate for two hours.

  3. Preheat the oven to 200C/400F/Gas 6. Butter and sugar the inside of four 10cm/4in ramekins.

  4. Meanwhile, bring the milk, cream and vanilla pod and seeds to the boil in a saucepan, remove from the heat and set aside to cool slightly.

  5. Beat the eggs and sugar together in a bowl, then whisk in the cream mixture. Add the flour and a pinch of salt and mix until well combined.

  6. Divide the macerated fruit among the ramekins (keeping the sauce back). Remove the vanilla pod from the batter and then pour the batter over the fruit. Bake in the oven for 20-25 minutes.

  7. Meanwhile, boil the reserved liquid in a saucepan until reduced and syrupy.

  8. To serve, make a little well in the top of each pudding, pour in some hot syrup and top with a little whipped cream.

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