The french batter pudding has been something of a fascination for years, and I assumed that it was a no go gluten free pudding, but I was wrong. I recently came across two recipes for clafoutis that were naturally gluten free and with plump cherries waiting to be used I had the perfect excuse and recipe.
I ended up using a recipe from The Cranks Bible as it was the most straightforward and included a scant 50g of Coeliac friendly potato flour. Make sure you have an oven proof dish big enough for all the liquid (something I failed to do), but thankfully it turned out perfectly, just cooked enough and browned on the surface.
Cherry Clafoutis Ingredients A knob of butter to grease the dish 500g stoned cherries (preserved or fresh) 50g potato flour A pinch of sea salt 60g golden caster sugar 4 organic eggs beaten 300ml whole milk 300ml double cream 2 organic egg yolks
Method Preheat the oven to 180degrees Butter a shallow baking dish, sprinkle with a tablespoon of the sugar and put the cherries in the dish Make the batter in a large bowl. Sift the flour and mix with the salt, sugar and gradually beat in the whole eggs. Mix in the milk and cream followed by the egg yolks to make a smooth batter the consistency of single cream. Pour the batter over the cherries and bake for 40minutes until the batter is risen and golden on the surface. Serve warm.