Cherry clafoutis

Cherry clafoutis


1 person made this

About this recipe: This classic French dessert consists of cherries baked in a vanilla custard. If you like, you can add ¼ teaspoon almond essence to the vanilla.

Leslie Glover

Serves: 4 

  • 2 tins (425 g each) stoned cherries in syrup
  • 1⁄2 cup (70 g) plain flour
  • 1⁄3 cup (55 g) dark brown sugar
  • 1 cup (250 ml) low-fat milk
  • 3 eggs
  • 1 teaspoon (5ml) vanilla essence
  • icing sugar to dust (optional)

Prep:15min  ›  Cook:20min  ›  Ready in:35min 

  1. Preheat oven to 200°C. Drain the cherries, then tip onto kitchen paper and pat dry.
  2. Divide cherries equally among four 300-ml individual flan dishes, or other ovenproof dishes, spreading them in an even layer. Set aside.
  3. Sift the flour into bowl and add the sugar. In jug, beat the milk and eggs together and stir in the vanilla essence. Whisk the egg mixture into the flour mixture to make a smooth batter. (Alternatively, combine the ingredients in a food processor and process until smooth.)
  4. Pour the batter slowly over the fruit. Bake for 20 minutes or until lightly set and pale golden. Dust with icing sugar and serve warm.

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