OVERVIEW
This classic French pudding is extremely simple to make, but looks great and tastes amazing. Cherries are the traditional filling, but it also works well with plums, prunes, apples, pears, cranberries or blackberries.
PREPARE THE CHERRIES
Stone the cherries then mix them with 75g caster sugar. Leave for 2 hours to macerate.
SET UP YOUR EGG
Set up your EGG for indirect cooking with the ConvEGGtor in a legs-up position topped with the Stainless Steel Grid. Target temperature is 200˚C.
Coat the inside of a Cast Iron Skillet with 10g butter and 20g caster sugar. Set aside.
MAKE THE BATTER
Beat the eggs, vanilla and remaining sugar until pale and creamy then beat in the milk, cream, flour and a pinch of salt. Melt the remaining butter and beat that in too.
Scatter the macerated cherries around the skillet, then pour in the batter.
BAKE THE CLAFOUTIS
Place the skillet in the centre of the grid, close the Dome and bake for 30-40 minutes until cooked through. Sprinkle with caster or icing sugar and serve with double cream.
