46
OTHER PREPARATIONS
Cherry and almond clafoutis
Far Breton prune cake
Serves 6
750 g pitted cherries
4 large eggs
150 g caster sugar
16 g vanilla sugar
50 g butter
200 ml milk
200 ml reduced fat cream
200 g ground almonds
30 g superfine flour
1 pinch salt
Serves 4-6
750 ml milk
4 eggs
120 g sugar
125 g superfine flour
1 pinch salt
250 g prunes
10 g butter
Preparation: 15 min • Cooking: 45 min
Preparation: 10 min • Cooking: 40 min
Preheat your oven to 180°C (gas mark 4).
Melt the butter over a low heat and set aside.
Place the eggs in the blender jug with the caster sugar
and vanilla sugar, turn the selector to 3 and blend for 30
seconds.
Add the milk, cream and melted butter, followed by the
ground almonds, flour and a pinch of salt. Turn the selector
to 1 and blend for 30 seconds.
Generously butter a sandwich tin. Arrange the cherries so
that they cover the base of the tin and pour the mixture on
top. Bake for 40-45 minutes.
Serve slightly warm or cold.
You can replace the fresh cherries with bottled griotto
cherries.
Preheat your oven to 200°C (gas mark 6).
Put the milk, eggs, sugar, flour and salt in your blender
jug.
Turn the selector to 3 and blend for 30 seconds.
Butter an oven dish, arrange the prunes on the base and
pour the batter on top.
Bake for 10 minutes at 200°C, then turn the oven down to
180°C (gas mark 4) and bake for a further 30-35 minutes.
For a more intense flavour, you can soak the prunes in
mature rum beforehand.
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