As a rule, I try not to shop too far ahead – food-wise – in case plans fall through, or I change my mind. However, sometimes my desire for being prepared and organised overtakes! On this occasion, I’d bought ingredients for a cherry custard tart. Sure enough, plans fell through. A rich custard treat for one was out of the question, but I still had eggs that needed using …
My solution? A cherry clafoutis. A clafoutis is a French pudding, which has become one of my ’pantry’ recipes for quick and delicious; cheap and easy; low-fat and healthy. And the choice of fruit? Well, yes cherries are out of season, but I got some preserved ones for a steal at the supermarket!
Recipe-wise, there are a myriad of interpretations out there. Some that use two eggs, three eggs, six … varying amounts of milk, flour, and butter … and some recipes even call for ground nuts! Yum.
On this occasion I was looking for a recipe that used just a few eggs; ‘healthy’ enough to be enjoyed over several serves. But I also wanted a stodgy pudding to provide some winter comfort. This led me to Neil Perry’s recipe on goodfood, which sits in the middle of the road, clafoutis-wise. It uses three eggs and a cup of flour, perfect for my intent and purpose.
Here’s the result!
Recipe: Cherry clafoutis