Classic Cherry Clafoutis Recipe

Ingredients

• 3 large eggs (room temperature)
• 100 g granulated sugar
• 30 g unsalted butter (melted, plus softened butter for greasing the dish.)
• 1 tsp vanilla extract
• 85 g plain flour (all-purpose)
• 240 ml whole milk
• 500 g fresh cherries, stemmed and de-stoned

Instructions

1. 1

   Whisk the eggs and sugar in a large mixing bowl until fully combined.

2. 2

   Add in the flour and whisk again. Sift in the flour in one go and whisk until it's fully combined. Start whisking from the centre of the bowl and work your way out

3. 3

   Add the milk, melted butter and vanilla extract. Pour in the milk, melted butter and vanilla extract and whisk together until smooth. The batter will feel quite runny, like a crêpes batter.

4. 4

   Prepare the pan. Grease the base and sides of the baking dish well with softened butter.

5. 5

   Assemble batter and cherries in pan and bake. Place cherries in the base of the dish. Very slowly pour in the batter, trying not to move the cherries. If they shift slightly, they can be guided back into place with a fork. Set aside.

6. 6

   Preheat the oven and bake. Preheat the oven to 180℃ (350℉).Bake for 40-45 minutes, until set in the middle. It will look puffed up and thick when you pull the clafoutis from the oven, but as the steam dissipates, the clafoutis will deflate and set in place. The baking time depends on the size of your baking dish and the thickness of your filling.Set aside for 10-15 minutes, dust with powdered icing sugar (optional), and serve warm.