Cherry Clafouis

31 Jul 2012

Category: recipes

Clafoutis is a traditional French dessert, and is delicious made with a variety of summer fruits.  This recipe uses our very own Godshill cherries.

A clafoutis is a rich batter mix that is baked in a pie dish - you could use individual muffin tins, just adjust the cooking time.  You can also bake it in a pastry case - blind bake the pastry first to keep it crisp.  

Cherry Clafoutis

Preparation 10-20 minutes Cooking 20 minutes  Serves 4-6


  • 2 eggs
  • 75g caster sugar
  • 40g plain flour
  • 100ml double cream
  • 100ml milk
  • 225g pitted cherries
  • 1 tbsp butter


  1. You can leave the stones in the cherries for flavour, but removing them makes this delicious desert easier to eat! Instead of cherries you can also use raspberries, nectarines, apricots, figs or plums. Plums, apricots, figs and nectarines need to be halved and gently roast in a little sugar and butter for 5 minutes first.
  2. Preheat the oven to 180oC. In a large bowl, whisk the eggs and sugar until creamy. Sieve over the flour and whisk that in to the mix. Stir in the milk and cream until you have a thick batter. Allow this to rest for 10 minutes.
  3. Butter an ovenproof dish and arrange the fruit in the bottom, then pour over the batter.
  4. Bake until the clafoutis is golden and firm to the touch. Depending on your oven, this may take 15 to 25 minutes.
  5. Dust with icing sugar and serve straight away with crème fraiche or vanilla icecream.