I’m not going to pretend for a moment that this cherry clafoutis is the same as the classic version. (You can find a good recipe here or here). Sometimes though, a version of a recipe, a sort of nod to it, is just about fine. And if cherry clafoutis is what you are craving and you just don’t have a huge amount of time or energy, then this is the recipe for you.
Because this cherry clafoutis is made in a toastie machine. I originally made it for a piece by Cusinart in The Telegraph back at the end of 2016 and have been meaning to tell you about it every since. The original article is here. I hope you like it.
Lots of great recipes like this in my books, Recipes from a Normal Mum, (available on Amazon, at The Works, Waterstones, WHSmith, The Book Depository and many smaller outlets) and The Power of Frozen (available through Amazon).
This time last year: Microwave chocolate pudding, Gluten free chocolate coconut cake, Beetroot rolls, Chocolate heart cupcakes, Bramley apple and cinnamon crepe cake, Ikea style meatballs and pancakes.
Two years ago: Rye, spelt & poppy seed rolls, Never fail pancakes, Fluffy sweet potato pancakes, Mars Bar brownies and I wrote a letter to my 15 year old self with all the things I’d wish I’d known over 20 years ago.
Three years ago: Chocolate and banana flower shaped cupcakes, Subtle coconut rolls, Easy chocolate cupcakes and Chocolate orange tea buns and Almond and fig granola.
Four years ago: Love cupcakes and White chocolate, lemon and macadamia cake and Roasted celeriac, carrot and parsnip soup and My lightest Yorkshire puddings.
Five years ago: Bake me not chocolate cake and Jelly and ice-cream meringue roulade and Good flapjack and Banana, butterscotch and fig traybake.
Six years ago: Treasure hunt ice-cream and Rhubarb and ginger chutney and Carrot cake.
Yield: 2
- 40g plain flour
- 50g caster sugar
- 1 large egg
- 50mls double cream
- 6 cherries, pitted and halved
- 2 tbsp icing sugar
Fit the sandwich plates to the Cuisinart 2 in 1 Grill and Sandwich Maker and set the temperature to ‘Medium’. Stir together the flour, sugar, egg and cream until smooth. Add the cherries and stir in. When the green indicator light shows, ladle the mixture between the four triangles. Close the lid and cook for 12½ minutes. When the clafoutis have risen and are starting to brown, they are ready and can be removed carefully from the plates. For extra dipping sauce, heat 16 cherries, 1 tsp icing sugar and 1 tbsp of water in a saucepan until the cherries start to break down and release their juices. Reduce to a syrupy consistency then strain. Pour over the clafoutis and serve with a dusting of icing sugar.
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Holly Bell 