zoom
  • Print A4 A5
    • Close

    Save to your scrapbook

    Cherry Clafoutis

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

    Cherry Clafoutis

    The people of Limousin, miles to the southwest, would claim this dish as their own local recipe, but of course, those of us from Franche-Comté would say exactly the same! This is a typical family dish, popular throughout France. Naturally, my mother’s recipe for clafoutis is the best and is still a bestseller at Brasserie Blanc.

    • Preparation time: 30 minutes, plus 2 hours marinating
    • Cooking time: 35 minutes to 45 minutes
    • Total time: 1 hour 5 minutes to 1 hour 15 minutes, plus 2 hours marinating 60 minutes 15 minutes

    Serves: 4

    Ingredients

    • 500g cherries, stoned
    • 10 tbsp caster sugar, plus extra to serve
    • 1 tbsp kirsch
    • 75g unsalted butter
    • 50g plain flour
    • 50g ground almonds
    • 1 medium egg, plus 3 egg yolks
    • 6 drops vanilla extract
    • 1 unwaxed lemon, zest finely grated
    • 160ml whole milk
    • 160ml whipping cream

    Method

    1. Mix together the cherries, 1 tbsp caster sugar and the kirsch and leave to marinate for 2 hours to maximise the fruit’s flavour.
    2. Preheat the oven to 190°C/gas 5. In a small saucepan, heat the butter until it turns a golden hazelnut colour and leave to cool. Brush inside a 20cm x 5cm-deep baking dish with 1 tbsp of the melted butter. Add 3 tbsp caster sugar and shake the dish to coat it. This will create a lovely crust round the pudding while it cooks.
    3. In a bowl, mix the flour, ground almonds and two pinches of salt; make a well in the middle. Put the eggs, egg yolks, remaining 6 tbsp caster sugar, vanilla extract and lemon zest into the well. Using a whisk, slowly incorporate the egg mixture into the flour until it has a smooth consistency. Gradually whisk in the milk, then the cream and finally the cooled, browned butter.
    4. Combine the mixture with the cherries and their juices; pour into the buttered, sugared baking dish to come three quarters of the way up the sides. Bake in the oven for 35–45 minutes. The clafoutis is cooked when the blade of a knife inserted into the mixture comes out completely clean. To serve, sprinkle over some more caster sugar.

    Your recipe note

    Edit your recipe note

    Drinks recommendation

    A late-season jurançon has the intensity of fruit needed to work well with these richly battered cherries.

    Comments

    Average user rating

    4 stars

    Glossary