Cherry Clafoutis

Simple and very tasty... this cherry clafoutis easy to assemble whilst you busy yourself with other courses.

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.

cherry clafoutis

Cherry Clafoutis

Serves 6 | Preparation 15 mins | Baking time 55-60 mins

Ingredients
  • 400g cherries, pitted and halved
  • 175g plain flour
  • 100g caster sugar
  • 4 eggs
  • 400ml milk
  • 200ml double cream
Method
  1. 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.
  2. 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.
  3. Pour over the cherries in the dish and bake in the oven for 55-60 mins. Serve.

TIP:

  • 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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