Name: Cherry Clafoutis
Yield: Serves 6–8
Cuisine: France
Ingredients: 500 g (1 lb 2 oz) fresh cherries, or 800 g (1 lb 12 oz) tin pitted cherries; 60 g (2¼ oz/½ cup) plain (all-purpose) flour; 75 g (2½ oz/⅓ cup) sugar; 4 eggs, lightly beaten; 250 ml (9 fl oz/1 cup) milk; 25 g (1 oz) unsalted butter, melted icing (confectioners’) sugar, to dust

Preparation info

Serves
6–8

Difficulty
Easy

Appears in

The Cook's Book of Everything

By Lulu Grimes

Published 2009

About

A clafoutis (pronounced ‘clafootee’) is a classic French batter pudding. Traditionally, but unwisely, the cherry stones are left in but you can use pitted cherries if you prefer. Other berries such as blueberries, blackberries or raspberries may be used. Use a shallow pie plate or the top will not turn golden brown.