Cherry Clafoutis

Method

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1. Heat the oven to 180°C / 350°F. Butter a 26 cm ceramic dish heavily and dust it with the tablespoon of sugar, tapping out the excess.

   Mark done

2. Scatter the cherries over the base in a single layer. Do not pack them in tightly — they need batter around them.

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3. Whisk the eggs and sugar for 2 minutes until pale and slightly thickened.

   Mark done Start 2 min timer

4. Whisk in the flour and salt until smooth, then the milk, cream, melted butter, vanilla and kirsch. The batter will be very loose, like single cream.

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5. Rest the batter 15 minutes, then pour it gently over the cherries.

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6. Bake for 40 to 45 minutes until puffed, deeply golden at the edges and set with only the faintest wobble at the centre.

   Mark done Start 40 min timer

7. Let it settle for 15 minutes — it will sink, which is correct — then dust with icing sugar and serve warm.

   Mark done Start 15 min timer

Chef’s Tips

• If you leave the stones in, tell your guests. If you take them out, add the kirsch to replace the almond note they carry.
• A ceramic or glass dish conducts heat gently and gives a better set than metal, which can overcook the base.
• Out of cherry season, plums, apricots or blackberries all work. Avoid anything as watery as strawberries.

Common Substitutions & Variations

• Double cream won't whip if you swap it, but for the cooking itself, full-fat crème fraîche or a lower-fat single cream works in its place.

Pairing Suggestions

• A spoonful of crème fraîche
• A glass of chilled Sauternes or a cherry eau-de-vie
• Strong coffee

Storage & Reheating

Best warm on the day it is made. It keeps 2 days refrigerated and is good cold for breakfast, though it will not re-puff.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.