Cherry Clafoutis是一種地道的法式甜點(diǎn)，起源于19世紀(jì)的法國(guó)Limousin省。它的口感介于早餐松餅和布丁之間，好吃又做法簡(jiǎn)單。

Ingredients

原料

4 cups ripe cherries stones removed

4杯去核的成熟櫻桃

2 eggs

兩個(gè)雞蛋

2 heaped tablespoons plain flour

兩湯匙中筋面粉

2 tablespoons sugar

兩湯匙糖

1/2 pint warmed milk

半品脫溫牛奶（約合200毫升）

1 tablespoon cherry brandy

一湯匙櫻桃白蘭地

2 tablespoons melted butter

兩湯匙融化的黃油

Method

制作步驟

- Whisk the eggs and gradually blend in the flour and sugar.

將雞蛋打勻、慢慢加入面粉和糖。

- Add the milk slowly, whisking it in.

慢慢加入牛奶，攪拌均勻。

- Add the cherry brandy and whisk in the melted butter.

加入櫻桃白蘭地和黃油。

- Put the cherries into a well greased oven proof dish and pour the batter over the top of them.

將去核的櫻桃均勻地平鋪在烤盤(pán)里、然后倒入面糊。

- Bake at 200 degrees centigrade for 20 minutes.

烤箱開(kāi)到200°，烤20分鐘。

- Reduce the heat to about 190 degrees centigrade for a further 20 minutes.

將烤箱溫度調(diào)低到190°左右，繼續(xù)烤20分鐘。

- The batter should be golden brown and well risen.

面糊看起來(lái)應(yīng)該呈金黃色、并且充分發(fā)漲。

- Serve hot as a dessert, sprinkled with caster/superfine sugar.

趁熱吃、可以在表面加一些糖霜。