Cherry clafoutis

Ingredients

• 170 gplain flour
• 400 gripe cherries
• 200 gsugar
• 5eggs
• 200 mlliquid cream
• 100 gbutter
• a pinchsalt
• as neededbutter, for greasing
• to tastegranulated sugar, for dusting the tin
• to tasteicing sugar, to finish

Instructions

1. 1

   Prepare cherries

   Wash and dry the cherries, then remove their stones. Preheat the oven to 180°C.

2. 2

   Beat eggs

   Break the eggs into a bowl and whisk them with the sugar until the mixture is pale, airy and increased in volume.

3. 3

   Add flour

   Gradually mix in the flour, stirring thoroughly as you go.

4. 4

   Add cream

   Pour in the liquid cream and melted butter, then add half the cherries and a pinch of salt.

5. 5

   Mix batter

   Stir until all the ingredients are evenly combined.

6. 6

   Fill tin

   Butter a cake tin and dust it with granulated sugar. Pour in the batter and level the surface.

7. 7

   Bake clafoutis

   Scatter the remaining cherries over the top and bake the tin for about 40–45 minutes.

8. 8

   Check doneness

   Test the clafoutis with a skewer to check that it is cooked through.

9. 9

   Cool before turning

   When baked, take the tin out of the oven and leave the cherry clafoutis to cool before removing it from the tin.

10. 10

    Dust and serve

    Dust with icing sugar and serve.

What is cherry clafoutis?

Clafoutis is a French baked dessert, traditionally made by covering fruit with a simple egg-and-flour batter. This version pairs cherries with cream and butter for a tender, gently rich finish.

The method places some cherries inside the batter and the rest on top, so fruit is scattered throughout while also showing on the surface.

Nutrition and macros by portion

The nutrition label shows one serving as written: 575 calories, 10g protein, 68g carbs, 30g fat.

The flour and sugar provide most of the carbohydrates, while butter, cream and egg yolks contribute much of the fat. Eggs also provide protein, though this remains a dessert rather than a protein-led dish. Pair a slice with fresh fruit or serve a smaller piece after a meal for a balanced plate.

Choosing the cherries

Ripe cherries: Choose fruit that is fragrant and sweet, as the cherries give the dessert much of its flavour. Wash and dry them well before removing the stones.

Two additions: Half go into the batter, while the remainder are arranged over the surface. This spreads the fruit through the clafoutis and keeps some visible on top.

Building the batter

Whisked eggs: Beat the eggs and sugar until pale and airy before adding anything else. This gives the batter a light start.

Gradual flour: Add the flour a little at a time and mix carefully to avoid dry pockets. Cream and melted butter follow, making the batter fluid and smooth.

Getting the bake right

Even surface: Level the batter in the greased, sugared tin before scattering the remaining cherries over it. An even layer helps the clafoutis bake consistently.

Doneness cue: Begin checking at about 40 minutes, using a skewer as directed. The centre should be set rather than liquid; the exact time can vary with the tin and oven.

Serving and texture

Cool first: Let the clafoutis cool in its tin before turning it out, as it is delicate while hot. It will have a soft, custardy texture rather than the crumb of a firm sponge cake.

Finish: Dust with icing sugar just before serving so the topping remains visible. Serve at room temperature or slightly warm.

What to serve alongside

A spoonful of lightly whipped cream or crème fraîche makes a simple accompaniment. For a fruit-forward plate, serve small portions with extra fresh cherries when they are in season.

Recipe notes & tips

• Dry the cherries after washing so excess water does not thin the batter.
• Melt the butter and allow it to cool slightly before adding it to the mixture.
• Add the flour gradually and mix until no dry patches remain.
• Grease the tin thoroughly, including the sides, to make turning out easier.
• Let the clafoutis cool before trying to remove it from the tin.

Variations

• Use frozen cherries: Thaw and drain them well before adding so they do not release excess liquid into the batter.
• Add vanilla: Stir a little vanilla into the egg mixture for a warm aromatic note.
• Try other fruit: Replace some or all of the cherries with pitted plums or apricots, cut into pieces.
• Add citrus zest: Mix finely grated lemon zest into the batter to brighten the creamy flavour.
• Serve with crème fraîche: Add a spoonful alongside each portion for a tangy contrast.

Common mistakes to avoid

• Wet cherries: Excess water can loosen the batter; dry the fruit well after washing.
• Lumpy batter: Adding all the flour at once can leave dry pockets; incorporate it gradually.
• Uneven baking: A mound of batter in the centre may bake slowly; level it in the tin before adding the topping.
• Overbaking: The clafoutis can lose its tender texture; check it with a skewer from about 40 minutes.
• Turning it out hot: The dessert is fragile straight from the oven; let it cool first.

How to store

Cover and refrigerate leftovers for up to 3 days. Bring a portion to room temperature or warm it briefly in a low oven before serving.

Frequently asked questions