Home Comforts- Clafoutis aux Cerises

It's been a scorcher of a week and this weekend I'll be getting out of London for the weekend to spend it with my parents back home. They live out in the Berkshire countryside and with this weather, I can't wait to get out of the city! This weekend got me thinking of the long summers spent there as a child and that included memories of eating outdoors and the meals my mother used to spoil us with. I wanted to start a series of recipes that took me back to my childhood, not comfort food, but dishes that I have strong emotional ties to and have real nostalgic value. We all have a few of those and the memories associated with them are part of why we hold them in such high regard.

Growing up, I was surrounded by some fantastic cooks- my English grandfather was a known pudding master, my grandmother for her baking. My French grandmother would make a variety of products made from the fruit and veg grown in her garden, and my mother ensured we were well fed with meals made from scratch. These people have made me the foodie I am today for sure! I wanted to share their recipes that make me smile inside and out. Each has a story to tell with its own memories alongside it.

Thanks M&S for the half price Kg of cherries!

I remembered a dessert my mum used to make when we were kids. I hadn't thought about it or had it in years but I could practically taste it and remember the textures if I concentrate hard enough. The dish was cherry clafoutis, a classic French dessert known for its simplicity and comforting mild flavors. It was always a winner in our house and made regular appearances as it was easy to make, but also because I wanted to get involved in the kitchen and it's such a great recipe to get a child interested in cooking (getting to lick the bowl at the end of course!). Eating clafoutis not only reminds me of my childhood but also brings back memories of helping my mum in the kitchen, learning about food and processes and basic cooking techniques. 

Clafoutis is essentially cherries baked in a thick pancake or flan-like mixture leading to a creamy, light, and fluffy dessert spiked with sweet and sharp cherries. There are few ingredients- the batter made from flour, sugar, butter, eggs and milk and then the addition of cherries. We used to use jarred cherries at home but you can use fresh black cherries or even cherries preserved in kirsch for a slightly more adult touch- all would be equally delicious.

Getting messy pitting cherries

In one big bowl mix the flour, egg yolks, sugar, milk, melted butter, vanilla extract, and some salt. Beat the egg whites to stiff peaks and fold into the batter. Butter an oven dish and pour in the batter (my mum would use a rectangular ceramic dish but use what you like) alternating between a layer of batter and a layer of cherries (the cherries evenly spaced- they shouldn't be touching) followed by a second layer of batter and a final layer of cherries. Bake in a preheated oven on a medium setting (180C) and bake until a knife comes out clean and the edges are nicely browned. Now there are different recipes for clafoutis you can find online, some using cream or not using beaten egg whites. This recipe comes from a French cookbook from the 1920s, originally owned by my great grandmother on my mum's side (it's even got a recipe for a boiled guinea pig in it!!). This was the recipe my mum would make and any other would likely not induce the same nostalgic joy as the others- I’m sure they are amazing... it would probably just not be the same and nostalgia’s what this puds all about.

Clafoutis aux Cerises

Ingredients

- 110g plain flour
- 3 medium eggs separated
- 80g butter (plus more for greasing)
- 75g caster sugar
- 1 tsp vanilla extract
- 250ml whole milk
- 500g fresh cherries (or preserved in syrup, juice or kirsch)
- 1 tbsp golden caster sugar (for sprinkling at the end)
- (Optional- 2 tbsp kirsch)

Method

- Pit your cherries (by whatever method you choose- I slice them in half and remove the stones once separated) and slice into halves.
- Pre-heat a fan oven to 190C and melt the butter in a small saucepan.
- Separate the whites and yolks of the eggs and add the yolks to a mixing bowl.
- Add the flour, melted butter, sugar, milk, and vanilla and whisk until combined.
- In a separate bowl, whisk the egg whites to stiff peaks and carefully fold this into the batter until evenly incorporated.
- Grease a baking dish with the butter- approximately 25cm diameter if using a round dish. We used to use a rectangular dish at home so approximately a 25cm long dish would work fine too.
- Divide your cherry halves into 3 even piles
- Arrange a layer of evenly spaced cherries at the bottom of the dish followed by half of the batter. Then the second layer of cherries and the second layer of batter. Finally, add the third layer of cherries on the top- they should sink slightly into the batter.
- Bake for 25-30 minutes at the centre of the pre-heated oven. At 25 minutes check that it's baked in the middle by inserting a knife into the centre and checking if it comes back clean. If not, then continue to bake for 5 more minutes. Repeat until the knife returns clean. It should be golden brown on top and puffed up around the cherries.
- Allow the cake to cool until just warm and sprinkle some golden demerara sugar on top.