Cherry and Chocolate Clafouti

Rate this recipe


Preparation info

  • Serves


    • Difficulty


Appears in

A World in My Kitchen

A World in My Kitchen

By Peter Gordon

Published 2003

  • About

I first made this when I lived in an old wooden house in beautiful Karaka Bay in Wellington. It was a perfect dish for those days, placed on the old kauri table, which looked out over the harbour, and served at a leisurely pace. Serve it warm with a little runny cream or vanilla ice cream. Black cherries give the best result.


  • 20 g ( oz) unsalted butter, to grease the dish
  • 400 g (14 oz) ripe cherries, washed and pitted or tinned black stoneless cherries, well drained
  • 180 g (6 oz) flour
  • ½ teaspoon baking powder
  • 100 g (3 ½ oz) caster sugar
  • 4 eggs
  • 400 ml (13 ⅔ fl oz) milk
  • 60 ml (2 fl oz) kirsch (optional)
  • 150 g (5 oz) bitter chocolate, coarsely chopped or grated
  • ¼ cup icing sugar


Preheat oven to 190°C/375°F/Gas Mark 4 and place a baking tray in the upper part. Grease a 1.5 litre (2 ½ pints) ceramic dish with butter and scatter cherries in evenly. Sift flour and baking powder into a bowl and whisk in half the sugar. Make a well in the centre.

Beat eggs with remaining sugar, then whisk in half the milk. Pour this mixture into the well and beat until you have a lump-free batter. Beat in remaining milk, kirsch and chocolate.

Pour the batter over cherries and place in the oven. Bake until the batter is golden on top and cooked through, about 30 minutes. Test with a skewer – it should come out clean (although the chocolate will stick a little to the skewer). Take from the oven and dredge liberally with icing sugar.