Wow so week one huh! Here we go. So I didn’t go with the olives, I did have my eye on some olive bread but I’m running out of hours in my day to partake in such a long task as baking bread. So instead I went for a simple French dessert Cherry Clafoutis. According to the Family Circle “Cooking a Commonsense guide”;

A clafoutis (pronounced cla-foot-tee) is a classic French batter pudding, a specially of the Limousin region. Clafoutis comes from ‘clafir’, a dialect verb meaning ‘to fill’. It is traditionally made with cherries but you can use blueberries, blackberries, raspberries, or small well-flavoured strawberries.

The taste wasn’t as sweet as I had anticipated, as the egg taste shone through, with the cherries breaking it up. A couple of recipes I read recommended not pitting the cherries as it enhanced the flavour so I went along with that theory in putting this together. So without further ado… here it is.

“Cherry Clafoutis” as found in the Family Circle “Cooking a Commonsense Guide” cookbook

Serves 6-8

500g fresh cherries

1/2 cup plain flour

1/3 cup caster sugar

4 eggs, lightly beaten

1 cup milk

25g butter, melted

icing sugar, to dust

Preheat the oven to 180C. Brush a 23cm shallow pie plate with melted butter.

Create a single layer of cherries in the base of the pie plate.

Sift the flour into a bowl, add sugar and make a well in the centre. Gradually add the combined eggs, milk and butter, whisking until smooth and free of lumps.

Pour the batter over the cherries and bake for 30-35 minutes. The batter should be risen and golden. Dust with icing sugar. Serve immediately with cream.