Cherry clafoutis…

French classic that’s ideal to serve after a Sunday lunch, made with a sweetened batter, not unlike Yorkshire pudding, it tastes great served with scoops of vanilla ice cream or a soft spoonful of crème fraiche.

Serves 6
Preparation time: 20 minutes
Standing time: 15-30 minutes
Cooking time: 35-40 minutes

What you need:

  • 100 g (4 oz) plain flour
  • ¼ teaspoon salt
  • 50 g (2 oz) caster sugar
  • 2 medium eggs
  • 2 egg yolks
  • 1 teaspoon vanilla extract
  • Grated rind of ½ orange
  • 50 g (2 oz) butter, melted plus extra 15 g (½ oz) to grease the tin
  • 300 ml (½ pint) semi skimmed milk
  • 300 g (11 oz) British cherries, stalks and stones removed
  • Icing sugar, sifted, to decorate



Method:

  1. Sift the flour and salt into a bowl, add the sugar then the eggs, egg yolks, vanilla, orange rind and melted butter, whisk until smooth. 
  2. Gradually whisk in the milk until smooth and frothy. 
  3. Set aside for the batter to rest for 15-30 minutes.
  4. Preheat the oven to 180ºC /350ºF/Gas Mark 4. 
  5. Generously butter a 20 cm (8 inch) diameter by 4 cm (1½ inch) deep round cake tin with a fixed base, add the cherries and heat in the oven for 5 minutes until sizzling hot.
  6. Quickly pour in the batter then return to the oven and bake for 30-35 minutes until the pudding puffs around the edges and the centre is just set and cooked like a custard tart. 
  7. Take out of the oven, dust the top generously with sifted icing sugar and serve warm with spoonfuls of crème fraiche or vanilla ice cream. 
  8. The dessert will sink as it cools so don’t be alarmed.

Recipe and photo credit by – Seasonal Berries

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Claire

Hi, I am Claire and I created Claire Justine in 2011. I hope you enjoy reading my posts as much as I love writing them. Please leave a comment below and share your thoughts with us.

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8 Comments

  1. Mamacook
    August 27, 2012 / 6:37 pm

    I first had Clafoutis as a 15 year old on my first trip abroad on my own. I fell in love then!

    • Clairejustine
      August 31, 2012 / 7:31 pm

      Thanks for the comment 🙂

  2. einfachtilda
    August 27, 2012 / 6:57 pm

    Ohh, bei uns ist die Kirschenzeit vorbei, der Sommer geht zu Ende und vielen Dank für das Rezept,geht bestimmt auch mit anderem Obst.LG Mathilda

    • Clairejustine
      August 31, 2012 / 7:32 pm

      Thanks for stopping by 🙂

  3. Anne
    August 27, 2012 / 7:01 pm

    This looks delicious! Have a lovely week:)~Anne

    • Clairejustine
      August 31, 2012 / 7:33 pm

      Thanks Anne,have a great weekend 🙂

  4. Roshni AaMom
    August 27, 2012 / 10:10 pm

    looks so pretty, Claire!

    • Clairejustine
      August 31, 2012 / 7:33 pm

      Thanks for the comment 🙂

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