Make the most of cherries at their sweetest with this delightful recipe. Simple and very tasty... this cherry clafoutis easy to assemble, and the result is a lovely, light and fluffy bake, filled with sweet cherries.
Serves 6 | Preparation 15 mins | Baking time 55-60 mins
- 400g cherries, pitted and halved
- 175g plain flour
- 100g caster sugar
- 4 eggs
- 400ml milk
- 200ml double cream
- Preheat the oven to 190˚C/170˚C fan/gas mark 5. Grease an ovenproof dish (we used a 25x25cm pyrex roasting dish) well with butter and add the pitted halved cherries to the base.
- Combine the plain flour and caster sugar in a large bowl and make a well in the centre. Beat together the eggs, milk and double cream and pour into the dry ingredients. Whisk together to form a smooth batter and let it rest for a moment or two.
- Pour over the cherries in the dish and bake in the oven for 55-60 mins. Serve.
- This simple baked dish from Limousin, France is best made with cherries but you can of course experiment with other stone fruits such as prunes, peaches or plums.
- Don't over beat your batter! It will make it tough and you want it light, so just whisk it enough to combine.
- Clafoutis doesn't have sophisticated looks, but it really does deliver on flavour...if you want to make it look its best, it looks prettiest baked in a flan dish.
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