Ok – so let me start by clearing up the family connection Annelie and I have with the Duffs, and by that I mean that yes it is a scam … but the Duff girls, as yet, are unaware. Ipso facto, this week’s date was all about us sisters, doing it for themselves.
Which coincidentally is the song that I convinced Hayls to record as a girl-group with our younger twin sisters Hizza and Annelie. Oh … and for some reason, Hayls thinks I’m genderfluid and it may be because that was the only way I could convince her to finally join forces on the forthcoming album Up the Duffs.
I should get on with this though, shouldn’t I?
As you know, I thought I got my now-faux-sister fired from 7th Heaven as a way to bed Simon Camden both on and off screen … but turns out, she actually stuck around until the end. And here I was thinking she had the patience of a saint! Despite the fact she didn’t forgive me for the sacking that didn’t occur, she is still the absolute sweetest and it just seems like the kind of thing she would do.
Hayls was so excited to be catching up and desperately tried to braid my inch-long hair, pillow fight and swap clothes, in an attempt to make up for the sister time we’d missed out on in childhood.
I mean, it was so adorable and delightful that I almost felt bad for continuing the scam … but then I whipped up a Haylie Duffoutis and came to my senses on a full stomach.
Like her sister, Hayls is so sweet that I can’t bring myself to cook her anything but dessert and this one takes the cake. Despite, ironically – maybe, I don’t know, ask Alanis – the fact this is not a cake … but something far, far better.
Clafoutis may not be classy – some would argue it is peasant food – but who cares about class when you have sour cherries dotted into a baked custard-esque dough/cake/batter/however you’d describe it.
In any event, enjoy!
1 cup milk
⅔ cup raw caster sugar
2 tsp vanilla extract
2 tbsp butter, melted
½ cup plain flour
2 cups pitted morello cherries, drained
Preheat oven to 160°C.
Whisk together the milk, eggs, sugar, vanilla and butter until well combined and the sugar dissolved. Add the flour and whisk until smooth.
Pour the batter into a 30cm pie dish, scatter over the cherries and bake in the oven for 30-45 minutes, or until puffed and golden.
Serve immediately with a dusting of icing sugar or some fresh cream.
And obvi, devour.