Cherry clafoutis

The markets are brimming with fat, juicy black cherries right now. I’d happily eat my own body weight in them just as they are, but I’ve been dying to make this classic dessert from the Limousin region of France too – and try out my new cherry stoner; it’s a brilliant little gadget – £5.99 from amazon. I consulted about 5 different recipes for this dessert but this is pretty much the best one from Larousse Gastronomique (although I added vanilla essence to the batter). Traditionally, the cherries are not stoned as it’s supposed to add to the flavour, however, I think that would make it a bit unpleasant to eat and probably lead to an expensive dental bill if you accidentally chomped into one!

Cherry clafoutis

  • 500g washed, ripe black cherries – stoned
  • 125g plain flour
  • 3 medium eggs, beaten
  • 50g caster sugar
  • 1 teaspoon of vanilla essence
  • a pinch of salt

To make…

  • Preheat the oven to 180°C.
  • Lightly butter a baking dish.
  • Stone the cherries and put them into the base of the dish.
  • Make the batter. Mix the flour, sugar and salt together in a basin. Make a well, pour in the eggs and mix thoroughly. Gradually add the milk and vanilla, combine with a balloon whisk until you have a silky batter.
  • Pour over the cherries and bake in the centre of the oven for 35 to 40 minutes. It should rise and turn golden. Leave it for another 5 minutes if necessary.
  • Remove from the oven when it’s ready and allow it to cool.
  • Serve lukewarm dusted with a little icing sugar. Enjoy!

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About Janet Davies @pigeoncottage

Food lover, author, cook!
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