Summer Cherry Clafoutis

A clafoutis is a wonderful wobbly custard pudding. Originally from the Limosin region of France, it’s a great way to use up ripe summer fruit. Cherry clafoutis is the classic, and my favourite, but it can also work well with blueberries, or apricots.

Designed to be eaten warm, not hot, if you pop the clafoutis in the oven before you sit down to a summertime lunch, by the time you are ready to eat, it will be the perfect temperature. Serve with a little jug of cool cream alongside for maximum lactose intake!



(Serves 4)

  • 400g cherries
  • 20g salted butter (+ a little extra for greasing)
  • 6 tablespoons caster sugar
  • 2 large free range eggs
  • 30g plain flour
  • ½ teaspoon vanilla extract
  • 60ml whole milk
  • 75ml double cream (+100ml extra to serve)

You will need a shallow baking dish for this recipe - large enough to fit the cherries in one layer.

_ _ _

Begin a couple of hours ahead of time by halving and stoning the cherries. Place these in a bowl and cover with one tablespoon of the caster sugar. Set aside for 2 hours to macerate – this will help the intensify the flavour of the fruit. (If you are partial to alcohol in puddings, you might also sneak in a little Kirsch at this stage, but personally I prefer without).

Preheat the oven to 180°C and grease your baking dish with butter. Sprinkle one tablespoon of the sugar over the base of the dish, swirling so that it coats evenly. Tip out any sugar that has not stuck.

To make the batter, first gently melt the butter in a small pot. While the butter is melting, place 3 tablespoons of the caster sugar in a mixing bowl and beat in the 2 eggs, along with the vanilla extract.

Sift the flour into the egg mixture, and whisk until smooth. Then slowly incorporate the butter, milk, and cream, whisking until you have a smooth batter.

Mix in the cherries, along with their juices, then pour into the prepared baking dish.

Bake for 30 minutes. It’s ready when the top is golden and slightly domed. Dust with the final tablespoon of caster sugar, and leave to cool a little before serving. The wobbly texture makes neat slicing difficult, so don’t trouble yourself over perfect serves – it’s a rustic pud after all – no need to worry if your presentation reflects this! And make sure to remember that little jug of extra cream alongside.