Cherry Clafoutis

Preparation info

  • Serves


    • Difficulty


    • Ready in

      1 hr 50

Appears in

The French Kitchen: A Cookbook

The French Kitchen

By Joanne Harris and Fran Warde

Published 2002

  • About

This simple pudding can also be made with other soft fruits, such as apricots, plums, peaches, blackberries and blackcurrants.


  • 15 g butter for greasing
  • 750 g cherries, pitted
  • 125 g flour
  • 50 g unrefined caster sugar
  • 3 eggs
  • 1 tsp vanilla extract
  • 300 ml milk
  • unrefined icing sugar for dusting


    Heat the oven to 180°C/gas 4. Butter a shallow ovenproof dish. Place the cherries in the dish.

    Put the flour and sugar in a large bowl and make a well in the middle. Whisk the eggs; add the vanilla and milk to the eggs and whisk. Slowly pour the milk mix into the flour, beating constantly until all the liquid has been added and you have a smooth batter. Pour over the cherries.

    Bake for 40 minutes until the batter is firm to the touch and golden on top. Sprinkle with icing sugar and serve just warm.