Clafoutis

Serves 6

INGREDIENTS

Knob of butter
350g (12 oz) cherries, pitted
25g (1 oz) plain flour
55g (2 oz) caster sugar
4 eggs
1 egg yolk
425ml (¾ pint) milk
6 tbsp kirsch
Icing sugar, for decoration

Method

Butter 6 small AGA flan dishes and divide the cherries between them. Place the flour and sugar into a basin stir together, then add the eggs and egg yolk whisk together and gradually add the milk. Strain the batter over the cherries and pour a tablespoon of kirsch over the top of each flan dish.

2-oven AGA
Place on the grid shelf on the floor of the Roasting Oven and cook for 20 minutes, then slide in the cold plain shelf and cook for a further 10-15 minutes until the clafoutis is brown and puffed up.

3 and 4-oven AGA
Place towards the top of the Baking Oven and cook for 30-35 minutes, until the clafoutis is brown and puffed up. Cool until warm and dredge with icing sugar, then serve.

Conventional cooking
Bake at 190°C, Fan Oven 170°C or Gas Mark 5 for about 45 minutes.

Clafoutis

INGREDIENTS

Method

AGA Australia wishes to acknowledge the Wurundjeri Woi Wurrung and Bunurong peoples of the East Kulin Nations who are the TrADITIONal Custodians of the land on which we work and gather. We pay our respect to elders, both past and present.

AGA Australia wishes to acknowledge the Wurundjeri Woi Wurrung and Bunurong peoples of the East Kulin Nations who are the TrADITIONal Custodians of the land on which we work and gather. We pay our respect to elders, both past and present.