Make a quick cherry clafoutis-style dessert with a rich, spongy batter and toasted coconut almond topping. A simple, French-inspired treat served hot.
You will need:
- 500g drained morello cherries
- 2 Tbs caster sugar
- 2 Tbs frangelico OR kirsch
- 80g unsalted butter
- ⅔ cup plain flour
- 3 large eggs
- Zest of 1 lemon
- 1 tsp vanilla essence
- 150ml milk
- 150ml cream
Topping
- ¼ cups shredded coconut
- ¼ cups slivered almonds
Vanilla Cream
- 250ml thickened cream
- 25g icing sugar mixture
- 1 tsp vanilla extract OR essence
Let's make it:
Step 1:
To prepare the vanilla cream, combine the cream, icing sugar and vanilla in a medium bowl and whisk to combine. Chill until needed.
Step 2:
Gently mix the cherries, caster sugar and frangelico or kirsch in a small bowl. Set aside.
Step 3:
Using the Pressure Multicooker, select BROWN. Press START/STOP. Add the coconut and almonds to toast until the edges are golden. Transfer almond coconut mix to a bowl.
Step 4:
Select BROWN. Press START/STOP. Add butter and cook until brown flecks appear. Press START/STOP. Allow to cool for 5 mins.
Step 5:
In a large bowl, combine the remaining ingredients and the browned butter and whisk until smooth. Add the cherries and mix briefly.
Step 6:
Pour mixture into the cooker. Select SIMMER. Press START/STOP and cook for 5 minutes. Using a thin plastic spatula, cut the pudding into 4, then flip them over as carefully as possible.
Step 7:
When cooking has finished, immediately scoop the pudding into bowls and don’t worry if it looks a tad rustic – it’s the flavour that counts! Sprinkle on some topping and finish with a dollop of vanilla cream.
