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Cherry Clafoutis, by Joanne Harris & Fran Warde from The French Kitchen (Doubleday)

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

Preparation: 40 minutes

Cooking: 1 hour 10 minutes

Serves 6


15g butter for greasing

750g cherries, pitted

125g flour

50g unrefined caster sugar

3 eggs

1 tsp vanilla extract

300ml milk

Unrefined icing sugar for dusting


Heat the oven to 180C / 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.

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