French Cherry Clafouti Pudding - French Cherry Custard Bake

• 24 -36 drained cherries, in juice or
• kirsch
• 8 ounces fresh cherries, wiped
• CLAFOUTIS CUSTARD or BATTER
• 3 ounces caster sugar
• 3 tablespoons creme fraiche
• 2 ounces unsalted butter, melted
• 1/4 pint milk
• 2 medium eggs, beaten
• 3 ounces self-raising flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon vanilla extract
• extra unsalted butter, for greasing
• icing sugar, to dust

1. Preheat the oven to 200u0b0C/400u0b0F.
2. Grease a baking tin or tian with a little butter; size about 6" x 9" or 12" long for an oval dish.
3. In a food processor, blend together all the clafoutis batter ingredients, except the cherries.
4. Pour the clafoutis batter into the greased tin or tian.
5. Scatter the cherries into the top of the clafoutis batter.
6. Bake in the oven for about 30 to 45 minutes or until risen and firm to the touch and golden brown.
7. Serve warm with creme fraiche or cream.

cherries, fresh cherries, clafoutis custard, caster sugar, creme fraiche, unsalted butter, milk, eggs, flour, baking powder, vanilla extract, extra unsalted butter, icing sugar

Taken from www.food.com/recipe/french-cherry-clafouti-pudding-french-cherry-custard-bake-209621 (may not work)