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Is there any nicer way to start the day than with pudding? No is the answer, especially on a Monday, as I proved to myself conclusively this Monday morning by making a cherry and dark chocolate clafoutis and eating it for breakfast.
I’ve never eaten a cherry clafoutis before, let alone cooked one, so I wasn’t sure what to expect – something cakey maybe? In pictures it looks a bit like a sponge? It wasn’t like that at all. It was much lighter and more delicious and gave me that happy face when something is so good that you scrunch up your shoulders a little bit, and your eyes, and do a contented sigh.
I’d say a cherry clafoutis is a bit more like a baked egg custard (which I love) but with a teeny bit more texture. Because Bee became severely gluten intolerant while she was pregnant, I always try to think about how I can make my recipes gluten free and with the cherry clafoutis it’s simple – just switch regular flour for ground almonds. Almonds and cherries always work brilliantly together, and to be honest even if you’re not particularly wanting to make a gluten free clafoutis, it’s worth making the switch anyway.
I love fresh British cherries at the best of times – so juicy and sweet and such a delicate flavour – but I can’t think that I’ve ever done anything with them other than scoff them straight from the box. (I stuck glace cherries on top of my piña colada cupcakes but that hardly counts).
Cooked cherries were a revelation – warm from the oven, plump and delicious and oozing with flavour, an absolute joy. British cherry season is currently in full swing, and cherries are full of good things like antioxidants and melatonin, which helps promote better sleep, so there’s very little reason not to make a cherry clafoutis really.
In fact, although the whole ‘pudding for breakfast’ thing might seem rather decadent, the cherries in one quarter of my cherry clafoutis count as one of your five a day and will give you 25% of your RDA of vitamin C. Then it’s basically eggs, milk, nuts – a kind of hearty pancake if you will.