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Try this recipe for cherry clafoutis, then check out our cherry cake, cherry pie, cherry crumble and 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.


Clafoutis recipe

Ingredients

  • 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

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. 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 2

    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. Gradually whisk in the double cream until all of it has been incorporated and the batter is completely smooth. 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 3

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

We have loads more cherry recipe ideas

Cherry Pie Recipe

Authors

Barney DesmazerySkills & shows editor

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