45min 4 ppl
Cherry Clafoutis
60 minutes
4 people
Medium31–60 min or 7–12 steps
60 min · 8 steps
Medium: 31–60 min or 7–12 steps
380 kcalper person
Protein 9g
Carbs 52g
Fats 14g
About this dish
Baked with whole, unpitted cherries — the traditional French method — which release their almond-scented kernel into the custard as it sets, giving this version a depth of flavour no pitted-cherry clafoutis can match.
Allergy Info
Dairy, Gluten, Eggs
Diet Info
Vegetarian
Ingredients
Fresh Produce
- Fresh dark cherriessuch as Morello or Bing, unpitted, stems removed500 g
Dairy & Eggs
- Eggs3 large
- Whole milk120 ml
- Double cream120 ml
- Unsalted buttersoftened, for the dish15 g
Dried Goods
- Caster sugardivided100 g
- Plain floursifted60 g
- Icing sugarfor dusting1 tbsp
Spices & Seasonings
- Vanilla extract1 tsp
- Fine sea salt1 pinch
Oils & Condiments
- Kirsch or dark rumoptional2 tbsp
Utensils
- Gratin dish
- Whisk
- Wire rack
Method
1
Wash and dry the cherries thoroughly. Measure and sift the flour. Crack the eggs into a large mixing bowl. Preheat the oven to 180°C (160°C fan / 350°F).
Approx. 0 minutes
2
Butter a 25cm round ceramic or cast-iron gratin dish generously, then dust with 1 tablespoon of the caster sugar, tipping out any excess.
Approx. 0 minutes
3
Whisk the eggs with the remaining caster sugar until the mixture is pale and slightly thickened, about 2 minutes. Whisk in the vanilla extract and kirsch, if using.
Approx. 2 minutes
4
Add the flour and salt to the egg mixture and whisk until a smooth, lump-free paste forms, then gradually whisk in the milk followed by the double cream until you have a thin, pourable batter. Rest the batter at room temperature for 10 minutes — this relaxes the gluten and produces a more tender custard.
Approx. 10 minutes
5
Arrange the cherries in a single, snug layer across the base of the prepared dish.
Approx. 0 minutes
6
Pour the rested batter evenly over the cherries and transfer the dish to the centre of the preheated oven.
Approx. 0 minutes
7
Bake for 40-45 minutes until the clafoutis is deeply golden at the edges, just set with a very slight wobble at the centre, and a skewer inserted midway between the centre and the edge comes out clean.
Approx. 42 minutes
8
Remove from the oven and leave to cool on a wire rack for at least 15 minutes — it will deflate slightly, which is correct. Dust generously with icing sugar and serve warm, directly from the dish. Warn diners that the cherries contain stones.
Approx. 15 minutes
