Dessert Recipes > Cherry Clafoutis

This recipe is part of the May 2008 Recipes Menu

Starter - Crab Dip
Main Course - French Salad
Dessert - Cherry Clafoutis

How to make cherry clafoutis:
A rich batter pudding filled with cherries. Cherry clafoutis makes a surprisingly light and delicate dessert. Delicious hot or cold served with cream. When preparing the mixture make sure you whisk it very well to avoid an eggy taste in the pudding.


Cherry Clafoutis
1 1/2 lb cherries, stoned
4 eggs, lightly beaten
pinch salt
4oz sugar
2oz plain flour
1oz butter
1oz melted butter
1/2 pint milk
icing/confectioner's sugar for decoration
(see measure conversions for more information)


- Grease a large oven-proof dish with butter.
- Put the cherries into the dish.
- Put the eggs into a large bowl.
- Whisk in the salt and sugar.
- Whisk in the flour.
- Whisk in the melted butter.
- Whisk in the milk.
- Whisk well.
- Pour the batter over the cherries.
- Dot with 1oz butter.
- Bake in a pre-heated oven at 200 degrees C. for about 40 minutes.
- The clafoutis needs to set and rise. If it begins to brown too much too quickly lower the oven temperature and 
cover loosely with foil.
- Continue to cook at a low temperature until set and well risen.