A quick and classic cherry clafoutis, made the authentic French way with the stones still tin the cherries. Should you wish to avoid the stones when enjoying this gorgeously simple dessert, you can remove them prior to baking.
40 people made this
1/2 vanilla bean (optional)
600g cherries (with pits)
70g plain flour
1 pinch salt
120g caster sugar
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Method Prep:10min › Cook:45min › Ready in:55min
If you wish for a touch of vanilla flavour in your clafoutis, pour the milk into a bowl with half a vanilla pod and let steep for at least 1 hour (possibly overnight if you have time!).
Preheat oven to 180 C / Gas 4. Spread cherries in the bottom of a square buttered baking dish, about 20x20cm.
In a bowl, combine flour, salt and 110g sugar. Add the eggs one at a time and beat well after each addition. Remove the vanilla pod from the milk and add the milk to the egg mixture. Add the cream; mix until smooth. Pour over the cherries.
Bake about 45 to 50 minutes, until the top of the clafoutis is golden. Remove from the oven, sprinkle the rest of the sugar on top. Serve warm or let cool for about 30 minutes to an hour.