Wild Cherry Clafoutis

Having woken at the ungodly hour of 5:15 I have decided to bear with the rubbish signal and attempt a post. If I wave my phone above my head, it should just work.

We are moored on the Staffs & Worcs above Dimmingsdale Lock, just 4 hours cruising from home. It’s beautiful. All rural peacefulness and quiet. Apart from the rackety birds.

Yesterday we travelled from Woverley and had a gloriously sunny day with locks every mile or so. I was glad to have finally finished with almost all my foraged fruits as I would have struggled to fit any preserving in.

Proving that life sometimes IS a bowl of cherries, I had one last recipe to try. Wild Cherry Clafoutis. I found it in Hugh Fearnly-Whittingstall’s first book A Cook on the Wild Side’. Verdict? I liked it, the Captain loved it, the 18 year old was unconvinced. Having eaten up we proceeded to play Tinker Tailor and discovered the following: the 18 year old is to marry a Rich Man this year wearing a dress of silk so the Captain had better take to highway robbery or something; disconcertingly, I am due to marry a Beggar Man sometime while dressed in cotton; most worryingly of all, the Captain looks set to run off in a cotton dress and marry a Soldier sometime soon. I really would not have picked him out as a GI Bride! Lots of after dinner fun. So a pudding AND a game. A veritable twofer, that’s two for the price of one. Excellent.

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Wild Cherry Clafoutis

Serves 8

500g Wild Cherries
85g Caster Sugar
125g Plain Flour
Pinch of Salt
3 Eggs, lightly beaten
300ml milk
30g icing sugar

Preheat oven to 180c/gas 4.
Grease 25cm/10″ round tin/dish.
Rinse & destalk the cherries but do not stone them. Toss in 30g of sugar then spread them across the bottom of the dish.
Sift flour, salt and remaining sugar into a mixing bowl. Make a well in centre and stir in eggs. Beat in milk a little at a time till batter formed.
Pour over cherries and bake in oven for 35mins until lightly browned and puffed up like a Yorkshire pudding.
Allow to cool a little then serve lukewarm, dusted with icing sugar.

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