Cherry Clafoutis Recipe

Seasonal cherries are delicious when used in this rustic French dessert. Bake it while you enjoy your festive meal and serve it warm from the oven with sweetened whipped crème fraîche. Enjoy with a lovely glass of 2016 La Motte Méthode Cap Classique.

For the filling:

450 g fresh cherries, stoned

2 level Tbsp granulated sugar

2 Tbsp kirsch (or red wine)

2 Tbsp ground biscuit crumbs (digestive biscuits)

  • For the batter:

2 whole eggs

2 egg yolks

85 g sugar

30 g cornflour

250 g cream


Preheat oven to 220 °C.

Combine the cherries, sugar and kirsch. Place in an ovenproof dish and put in the oven for 5 minutes until the cherries are hot. Drain the cherries, saving the juices, and cool.

Reduce the oven to 180 °C.

For the batter, whisk the eggs and egg yolks until light and frothy, add the sugar and whisk until well blended. Add the cornflour and double cream, and then set aside to rest.

Mix the cherries with the biscuit crumbs, sprinkle into the ovenproof dish and then pour over the batter. Bake for 30 - 35 minutes until golden and firm.

Leave to cool to room temperature, dust with caster sugar and serve with crème fraiche or clotted cream.

Chef's notes:

  • The biscuit crumbs absorb any excess cherry juice which stops the final dish being soggy.
  • The batter can be made up to 2 hours before - just give it another good whisk before use.

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