Cherry Clafoutis



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Source The English Kitchen

Preparation Time


500g, stoned fresh cherries
200 ml whole milk
200 ml double cream
3 large ones eggs
150g sugar
1/4 tsp cinnamon
a pinch salt
1, split lengthwise with a small sharp knife vanilla pod
50g plain flour
for serving cream

1. Pre-heat the oven to 200*C/400*F. Butter a large shallow baking dish well and then sprinkle it with some sugar. Drop the cherries into the dish and set aside while you make the batter.

2. Put the milk, cream, eggs, sugar, cinnamon and salt into a bowl and whisk together. Using the tip of a knife, scrape the vanilla seeds into the mixture. (drop the spent pod into your sugar canister to give it a lovely vanilla fragrance and flavour) Sift in the flour and whisk well together. Pour this batter over the cherries in the baking dish.

3. Bake in the pre-heated oven for 40 to 45 minutes, until puffed and golden. (don't be dismayed if it sinks shortly after removing it from the oven, that is quite natural)

4. Serve spooned out into dessert dishes with lashings of pouring cream on the side. Enjoy!


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