Cherry clafoutis
A rustic French baked custard studded with cherries — silky, lightly sweet and gloriously simple. Brilliant warm or at room temperature.
Clafoutis is the kind of French dessert that looks like effort but is mostly charm and a bowl of batter. It’s rustic, forgiving and gloriously cherry-studded.
Make it in summer when cherries are at their best — serve warm, with a spoonful of crème fraîche or a little double cream if you’re feeling decadent. It’s brilliant for dinner parties because it can be made ahead and still tastes fantastic at room temperature.
Ingredients
- 500 g fresh cherries — pitted if you prefer; stones can be left in for extra almond flavour but are harder to eat
- 100 g plain flour
- 100 g caster sugar
- 3 large eggs
- 300 ml whole milk
- 150 ml double cream
- 5 ml vanilla extract
- 1 lemon — zest only
- 25 g unsalted butter — melted, plus extra for greasing
- 0 ml salt
- 10 g icing sugar — for dusting, optional
Equipment
- 23 cm round shallow baking dish
- whisk
- mixing bowl
- sieve
Instructions
Preheat the oven to 180°C fan/200°C conventional. Generously grease a 23 cm round shallow baking dish with a little of the unsalted butter.
If you haven't already, pit the fresh cherries (or leave stones in for a traditional almond note). Spread the cherries in an even layer across the base of the prepared dish.
In a large mixing bowl whisk the large eggs with the caster sugar until pale and slightly thick, about 1–2 minutes. Stir in the vanilla extract and the finely grated zest of the lemon. Add the plain flour and salt and whisk until smooth, then gradually whisk in the whole milk and double cream to form a silky batter. Finally whisk in the melted unsalted butter.
Cover the bowl and chill the batter in the fridge for 30 minutes. This resting step helps the flour hydrate and gives a silkier texture.
Remove the batter from the fridge, stir briefly to recombine, then pour it evenly over the cherries in the baking dish. Smooth the top if needed and bake in the preheated oven for 35–40 minutes until the clafoutis is puffed, golden at the edges and the centre is just set (a skewer should come out mostly clean).
Allow the clafoutis to cool in the dish for 15 minutes — it will deflate slightly and the texture will finish setting.
Dust with the icing sugar just before serving. Serve warm or at room temperature, optionally with a spoonful of crème fraîche or double cream.
Tips
- If cherries are out of season, frozen cherries work — thaw and drain them well to avoid excess moisture.
- For the clearest custard texture, sieve the batter before resting to remove any small lumps of flour.
- Do not overbake; the centre should wobble slightly when you take it out — it will finish setting as it cools.
- Make ahead: bake, cool completely, then refrigerate. Rewarm gently in a low oven (150°C fan/170°C conventional) for 8–10 minutes before serving.
- To pit cherries quickly, slice around each stone with a small knife and remove, or use a cherry pitter if you have one.
Substitutions
fresh cherries → frozen cherries, fully defrosted and well drained (use same weight)
Stays closedouble cream → single cream (use same volume) — lighter mouthfeel and slightly less rich
Noticeably differentplain flour → gluten-free plain flour blend (use same weight)
Stays closecaster sugar → 100 g light muscovado sugar (adds caramel notes and a deeper colour)
Noticeably different
Nutrition
Per serving · estimated
- 395
- Calories
- 7 g
- Protein
- 42 g
- Carbs
- 21 g
- Fat
- 3 g
- Fibre
- 25 g
- Sugar
- 120 mg
- Sodium
FAQ
Can I make clafoutis with stones in the cherries?
Yes — the traditional method leaves stones in to add an almond-like flavour. Most modern eaters prefer pitted cherries for ease of eating; choose according to your guests.
Why did my clafoutis sink after baking?
A gentle deflation is normal as it cools. If it collapses dramatically, it was likely underbaked or the oven door was opened too early. Ensure the centre is mostly set before removing from the oven.
How should I store leftovers?
Cover and refrigerate for up to 3 days. Reheat briefly in a low oven or serve cold — both work well.
Can I use another fruit instead of cherries?
Yes. Berries, sliced plums, halved apricots or thinly sliced apples work well; adjust quantities and ensure the fruit is not too watery.
Community Photos
No photos yet
Be the first to share your creation!
Rate this recipe
More like this
