Cherry clafoutis recipe

Rachel Walker

Frozen cherries are such a joy round this time of year, when so many fruits are out of season and they are perfect in this classic French dessert

It’s another humble, family-style dish. Pop it in the oven around the same time the sausage casserole goes in and serve it warm with a dollop of melting whipped cream.


Ingredients (serves 4-6) 

• 350g frozen pitted cherries, defrosted (by leaving at room temperature)
• 3 eggs
• 1 egg yolk
• 100g caster sugar
• 100g plain flour
• 100ml milk
• 100ml double cream
• 75g melted butter
• pinch of salt


Method

1. Preheat the oven to 180°C and grease a 20cm baking dish with butter.

2. Scatter the cherries over the base of the baking dish.

3. Whisk together the remaining ingredients in the order they are listed, until you have a smooth batter. Pour the batter over the cherries and bake for 35 minutes until it’s puffed up and golden. (Check it’s cooked-through by poking the tip of a knife into the clafoutis and making sure that it comes out clean). Dust with icing sugar and serve warm with a dollop of whipped cream.

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