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Cherry clafoutis

• Barney Desmazery

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Serves 8

Easy

Prep: 35 mins

Cook: 35 mins

A star rating of 5 out of 5.12 ratingsRate

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Try this 'clafoutis recipe' with whatever berries or fruits are in season – cherries, blueberries and even pears work well, so the options are almost endless

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Try this recipe for cherry clafoutis, then check out our cherry cake, cherry pie, cherry crumble and cherry madeira cake. Then try more cherry recipes.

Try our easy, seasonal clafoutis recipe. Cherries are the classic fruit for a clafoutis, but the dessert can easily be made with other fruits. Blueberries or raspberries are great substitutes, and chunks of apple or pear work well in a clafoutis, too, but are best caramelised in butter and sugar to soften first. If you do use cherries in your clafoutis, let them macerate a little in the butter and sugar, if you have time. This dessert is given an extra kick by soaking the cherries in kirsch or brandy. To find out more about what is kirsch and where to buy it, read our guide.

Clafoutis recipe

Ingredients

Nutrition

• 5g butter

  softened, plus extra for the dish

• 140g golden caster sugar

• 450g cherries

  pitted

• 1 tbsp kirsch or brandy

  (optional)

• 4 eggs

• 50g plain flour

• 1 tsp vanilla extract

• 250ml double cream

• icing sugar

  for dusting

Nutrition: Per serving

• kcal318
• fat19.8g
• saturates11.5g
• carbs29.1g
• sugars24.3g
• fibre0.9g
• protein5g
• salt0.1g

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Method

• step 1

  Heat the oven to 190C/170C fan/gas 5. Butter a 23cm round flan dish and scatter with 2 tbsp of the caster sugar.

  

• step 2

  Tip the cherries into the dish and drizzle with the kirsch or brandy, if using. Gently shake the dish to roll the cherries in the buttery sugar, then set aside while you make the batter. You could do this a couple of hours ahead – the longer the cherries macerate, the juicier they will be.

  

• step 3

  To make the batter, tip the remaining caster sugar, the eggs, flour and vanilla extract into a bowl with a small pinch of salt, and whisk until mostly smooth – it's okay if there are a few lumps.

  

• step 4

  Gradually whisk in the double cream until all of it has been incorporated and the batter is completely smooth.

  

• step 5

  Pour it over the cherries in the dish and bake for 30-35 mins until puffed up, light brown and a skewer inserted into the centre comes out clean.

  

• step 6

  Leave to cool slightly, then dust with icing sugar and serve warm, scooped straight from the dish.

  

We have loads more cherry recipe ideas

Authors

Barney DesmazerySkills & shows editor

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