By Good Food
Try this easy, low fat, no-fuss cherry and lemon version of the classic French clafoutis
- Serves 2
Nutrition per serving
- 450g cherries, pitted
- 2 tbsp cherry, plum or apricot jam
- finely grated zest and juice of 1 lemon
- 50g plain flour
- 3 large eggs
- 450ml skimmed milk
- ½ tsp ground cinnamon
- 3 tbsp golden caster sugar
- icing sugar, to dust
Preheat the oven to 190C/gas 5/fan 170C. Lightly oil a shallow 1.3 litre baking dish. Gently heat the cherries and jam in a large saucepan, stirring all the time until the jam melts over the cherries. Tip them into the dish and sprinkle with the lemon zest and juice.
Whizz the flour, eggs, milk, cinnamon and sugar in a food processor for 30 seconds until smooth. Pour over the cherries, then put the dish on a baking tray and bake for 25-30 minutes or until the custard is set and the jam is beginning to bubble through. Dust with icing sugar and serve hot.