Cherry clafoutis
Serves: 8
Prep time: 25 minsTotal time: 
Recipe photograph by Kris Kirkham
Cherry clafoutis
The work is minimal but the pay-off is huge for this much-loved fruity classic
Serves: 8
Prep time: 25 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
339Kcal
Fat
21gr
Saturates
12gr
Carbs
30gr
Sugars
24gr
Fibre
1gr
Protein
5gr
Salt
0.2gr
Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham. Find out what she's cooking and eating on Instagram @n0sh.17
See more of Nadine Brown’s recipes
Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham. Find out what she's cooking and eating on Instagram @n0sh.17
See more of Nadine Brown’s recipes
Ingredients
- 500g cherries, stems and stones removed
- 2 tbsp kirsch or brandy
- 15g butter, melted
- 140g golden caster sugar
- 4 medium eggs
- 50g plain flour
- ½ tsp almond extract
- 250ml double cream
To serve
- icing sugar, to dust
- double cream
Step by step
- Tip the cherries into a bowl and lightly crush. Drizzle with the kirsch or brandy, then toss together. Leave to macerate for 1 hour, stirring occasionally.
- Preheat the oven to 190°C, fan 170°C, gas 5. Brush the inside of a 23cm round flan or pie dish with a little of the melted butter and scatter 1 tablespoon of the caster sugar over the bottom and sides – tip the dish upside down and gently shake to remove any excess.
- For the batter, whisk together the remaining sugar, the eggs, flour and almond extract in a large bowl with a pinch of salt, until smooth. Gradually whisk in the double cream and remaining melted butter, then strain the juices from the bowl of cherries and whisk those into the batter too.
- Put the cherries evenly in the prepared dish and pour the batter over. Bake for 30-35 minutes until puffed up, golden brown and a skewer inserted into the centre comes out clean. Leave to cool until warm, then dust with icing sugar and serve with double cream to pour over.
