Cherry Batter Pudding (Clafoutis Limousin)

Ready in 1 hour
1 review(s) averaging 2. 0% would make again

Top-ranked recipe named "Cherry Batter Pudding (Clafoutis Limousin)"

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Try this Cherry Batter Pudding (Clafoutis Limousin) recipe, or contribute your own. "" and "Milk" are two tags used to describe Cherry Batter Pudding (Clafoutis Limousin).


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

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

Calories Per Serving: 448 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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The recipe doesn't specify baking dish size - use a shallow pan.
scmetis 1 year ago

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