Cherry Clafoutis

The original article is published on Luxeat.

Traditional French tart by Richard Wilkins, the head chef of 104 Restaurant in London.

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Cherry Clafoutis

For the cherries:
450g best-quality ripe cherries stone removed
50g caster sugar

For the dish:
10g unsalted butter, melted
30g caster sugar

For the batter:
2 organic/free-range medium eggs
45g caster sugar
20g unsalted butter
20g plain flour
50ml whole milk
75ml double cream
1 pinch salt

Bake for 25 min in 180 C oven.

The original article is published on Luxeat.

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