手把手教学:樱桃布丁派Clafoutis

Cherry Clafoutis是一种地道的法式甜点，起源于19世纪的法国Limousin省。它的口感介于早餐松饼和布丁之间，好吃又做法简单。

Ingredients
原料

4 cups ripe cherries stones removed
4杯去核的成熟樱桃
2 eggs
两个鸡蛋
2 heaped tablespoons plain flour
两汤匙中筋面粉
2 tablespoons sugar
两汤匙糖
1/2 pint warmed milk
半品脱温牛奶（约合200毫升）
1 tablespoon cherry brandy
一汤匙樱桃白兰地
2 tablespoons melted butter
两汤匙融化的黄油

Method
制作步骤

- Whisk the eggs and gradually blend in the flour and sugar.
将鸡蛋打匀、慢慢加入面粉和糖。
- Add the milk slowly, whisking it in.
慢慢加入牛奶，搅拌均匀。
- Add the cherry brandy and whisk in the melted butter.
加入樱桃白兰地和黄油。
- Put the cherries into a well greased oven proof dish and pour the batter over the top of them.
将去核的樱桃均匀地平铺在烤盘里、然后倒入面糊。
- Bake at 200 degrees centigrade for 20 minutes.
烤箱开到200°，烤20分钟。
- Reduce the heat to about 190 degrees centigrade for a further 20 minutes.
将烤箱温度调低到190°左右，继续烤20分钟。
- The batter should be golden brown and well risen.
面糊看起来应该呈金黄色、并且充分发涨。
- Serve hot as a dessert, sprinkled with caster/superfine sugar.
趁热吃、可以在表面加一些糖霜。