I decided to make Anne's Clafoutis Limosin ( Cherry Batter Pudding ). I chose this because I love custard puddings and this has a custard base. I know cherries are out of season but when I saw this recipe I had to make it. I used canned tart cherries packed in water. I'm sure this would have been better with fresh cherries but this was really delicious. It was such a nice easy dessert for a very crazy week of decorating and shopping. I will be putting this Clafoutis on my "goto" list for quick desserts.
|Place cherries into baking dish that has been buttered and sugered|
|Pour the batter over the cherries|
|Bake at 375〫for 1 hour|
|This is so luscious|
Cherry Batter Pudding
|Serves 6 to 8|
Heat the oven to 375˚F/190˚C/Gas 5. The batter may have separated slightly, so stir to mix it, and strain it over the cherries. Bake the pudding until browned and just set, 50 to 60 minutes. Let it cool 5 to 10 minutes, then sprinkle it with the kirsch (the aroma from the alcohol is a treat in itself.) Dust it generously with confectioners’ sugar and serve warm.
Excerpted from THE COUNTRY COOKING OF FRANCE
by Anne Willan, Chronicle Books, 2007.
Thanks to Mary of One Perfect Bite for this wonderful challenge. These are the other bloggers who are also featuring the recipes of Ruth Rogers and Rose Gray. Hope you'll check them out. They are all very talented ladies.
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