Cherry clafoutis


  • 720g fresh or preserved cherries, pits removed
  • 3/4 cup plain flour
  • 2 eggs, lightly beaten
  • 1/3 cup caster sugar
  • 1 cup milk
  • 1/4 cup double cream
  • 50g butter, melted


  1. Preheat the oven to 180C and ligtly grease a 1.5L oven proof dish with melted butter.
  2. Sift the flour into a bowl, add the egg and whisk until smooth. Add the caster sugar, milk, cream and butter, whisking until just combined, but do not overbeat.
  3. Pour the batter over the cherries and bake for 30-40 minutes or until a skewer comes out clean when inserted into the centre. Remove from oven and dust with icing sugar. Serve immediately.

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