Cherry Batter Pudding (Clafoutis Limousin)

1 review, 2 star(s). 0% would make again

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Try this Cherry Batter Pudding (Clafoutis Limousin) recipe, or contribute your own.


4 tb Brandy or 3 tablespoons
1/4 c Flour
1 c milk
4 Eggs
1 pn Salt
1/3 c Granulated sugar
1 lb Tart cherries; pitted

Original recipe makes 4 Servings



Heat oven to 350 degrees. Butter baking dish and sprinkle with granulated sugar. Add cherries to the dish. Make batter: Sift flour into a bowl with salt, stir in sugar and make a well in the center. Add eggs to well and whisk them until mixed. Whisk in half the milk, gradually drawing in the flour. Stir in remaining milk to make a smooth batter. Pour batter over cherries and bake in heated oven until clafoutis is done, 35-45 minutes. Sprinkle brandy or kirsch over hot pudding and serve hot or warm. The clafoutis will sink slightly as it cools. Sprinkle with confectioners sugar just before serving. Yield: 6 servings Formatted Recipe by: CHEF DU JOUR #DJ9262 Posted to MC-Recipe Digest by Sue on Apr 01, 1998

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The recipe doesn't specify baking dish size - use a shallow pan.
scmetis 2y ago

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