Title: Cherry Batter Pudding (Clafoutis Limousin)
Categories: Dessert Pudding Fruit
Yield: 6 Servings

1	lb	Tart cherries, pitted
1/4	c	Flour
		Pn salt
1/3	c	Granulated sugar
4		Eggs
1	c	Milk
4	tb	Brandy or 3 Tb kirsch
		Confectioners' sugar (for
		Sprinkling)

Heat oven to 350 degrees. Butter baking dish and sprinkle with granulated sugar. Add cherries to the dish. Make batter: Sift flour into a bowl with salt, stir in sugar and make a well in the center. Add eggs to well and whisk them until mixed. Whisk in half the milk, gradually drawing in the flour. Stir in remaining milk to make a smooth batter. Pour batter over cherries and bake in heated oven until clafoutis is done, 35-45 minutes. Sprinkle brandy or kirsch over hot pudding and serve hot or warm. The clafoutis will sink slightly as it cools. Sprinkle with confectioner's sugar just before serving.

Yield: 6 servings

ANN WILLAN SOURCE: Chef du Jour Cooking Show Copyright 1997, TV FOOD NETWORK SHOW #DJ9262 Format by Dave Drum - 19 August 98

From: Dave Drum Date: 08-24-98 (08:08) Doc's Place Bbs Online. (253) Cooking

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