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Chocolate Cherry Clafoutis
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Ingredients
Glazed
Cherry 500g
Brown
sugar 25g
Eggs
4nos
Caster
Sugar 100g
Refined
flour 100g
Coco
powder 2tbsp
Whipping
cream 150ml
Milk
300ml
Brandy
2tsp
Method
Step
1.Lightly grease a 9inch pan and arrange the cherries on the prepared pan,
sprinkle brown sugar and set aside.
Step
2. Sieve together refined flour and coco powder set aside.
Step
3.brake the eggs and place it in a mixing bowl add sugar and whisk till light
and fluffy then at once add the flour mixture add cream, milk and brandy ,beat
thoroughly and pour the batter over the prepared cherry.
Step
4. Bake it on 160c for 45 mins until slightly risen set in the center. Serve
warm with cream.
This is easy to make and very yummy. I never liked the cherry taste much, so in my second preparation gave it a miss.
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INGREDIENTS
For the toffee sauce
125 g butter
175 g brown sugar
200 g fresh cream
1 tsp vanilla essence
For the pudding
175 g butter, plus extra
for greasing
3 large red apples
130 g brown sugar
2 eggs, beaten
4 tbsp milk
150 g refined flour
Lemon zest 1 tsp
Lightly whipped double
cream, for serving
METHOD
Step 1. For the toffee
sauce: in a small saucepan, melt the butter and sugar in a pan together over a
medium heat, until the mixture begins to turn amber and caramelises.
Step 2. Lower the heat and
slowly stir in the cream and vanilla extract, then take off the heat and set
aside to cool completely.
Step 3. For the pudding:
lightly butter a 9inch baking basin. Cut a small disc of butter paper and place
in the bottom.
Step 4. Peel core and
slice the apples. Heat 25g of the butter and gently fry the apples until they
are just tender and start to caramelise. Set aside to cool slightly.
Step 5. In a bowl, beat
together the rest of the butter and sugar until the mixture is pale and creamy.
Gradually add in the beaten egg and milk mixing well.
Step 6. Sift in the flour
and fold into the batter until well-combined.
Step 7. Scatter the apples
onto the bottom of the buttered basin and drizzle over half the toffee sauce.
Pour the sponge batter over the apples.
Step 8. Cover the pudding
basin with a lid, and then place a thin aluminum foil on top of the lid leaving
little extra, and seal the edges
Step 9. Place the basin in
a large saucepan or steamer and pour in enough boiling water to come halfway up
the sides. Cover with a lid and steam for at least 1 hour or until a skewer
inserted into the middle of the pudding comes out clean.
Step 10. Turn the pudding
out onto a plate and serve with remaining toffee sauce & lite whipped cream.