ClafoutisServes 6
Ingredients
- 25g butter
- 100g flour
- 2 teaspoon freshly ground sea salt
- 300ml soya milk
- 4 free-range eggs
- 3 tablespoons honey
- 100ml kirsch
- 450g ripe tart black cherries
Method
- Preheat the oven to 180°C/350°F/gas mark 4 and put a shallow baking dish containing the butter in the oven.
- In a large bowl, mix the flour, salt, milk, eggs, honey and kirsch to a smooth batter.
- When the oven is at the right temperature, take out the hot tin and tilt it at all angles to coat it well with the melted butter.
- Pour in the batter, then sprinkle the cherries into the batter and return to the oven for about 35–40 minutes, until well puffed-up and coloured.
- Serve warm, and don’t worry that it sinks as it cools – this is normal.
Variation: you can also make this dessert using stoned black cherries from a tin – make sure you drain them first.
Healthy Eating for the Menopause by Dr Marilyn Glenville with Lewis Esson (Kyle Cathie, £12.99) with photography by Ian Wallace. Buy this book at a discount from Saga Books.