1lb 2oz / 500g cherries
2 eggs
pinch salt
3 tbsp flour
3 tbsp sugar
6fl. oz. / 175ml milk
Preheat the oven to 200 C/400F. Remove the stones from the cherries. Beat the eggs with a pinch of salt. Stir in the sugar. Stir in the flour, mixing well to avoid clumps. Pour in the milk little by little to obtain a smooth, crepes-like batter.
Add the cherries and stir. Butter an ovenproof dish and pour in the cherries and batter. Bake for 45 minutes or until set and golden brown. The clafoutis can be served warm or cool. Carry in a food cooler.
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ChilstoneChilstone have been makers of fine cast stone garden ornaments and architectural stone since 1953.
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Guild AndersonGuild Anderson’s work in country houses and historic buildings centres around the design and reimagining of domestic working spaces, chiefly kitchens, sculleries, boot rooms and pantries.
