Monday, 30 May 2011

Brandy-spiked black cherry clafoutis


There are days when you're fed up of whatever you're doing [revising], and you're fed up of eating healthily, and you're just plain fed up. This is when clafoutis comes in handy.

Rich, eggy, pancake-y custard, dosed with the french brandy you may or may not have swiped from your parent's drinks cabinet, scented with almonds and vanilla, studded with luscious cherries, marinated in brandy and a dash of balsamic to take the edge off the sweetness.

Almost makes revising bearable.

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