This cherry clafoutis has a lightly set, custard-like batter rather than a fluffy cake crumb. Stoning the cherries before baking makes it easier to serve and eat; let the dish rest briefly so the centre settles.
Ingredients
- 350g, stalked and stoned Cherries
- 3 large Eggs
- 90g Caster sugar
- 70g Plain flour
- 30g Ground almonds
- 250ml Whole milk
- 100ml Double cream
- 1 tsp Vanilla extract
- 10g, for greasing Butter
- 1 tsp, for serving Icing sugar (optional)
Method
- Heat the oven to 190°C (170°C fan). Butter a 24cm shallow ovenproof dish and arrange the stoned cherries in one layer.
- Whisk the eggs and caster sugar until combined. Whisk in the flour and ground almonds, then gradually whisk in the milk, cream and vanilla until smooth.
- Pour the batter over the cherries. Bake for 30–35 minutes until puffed and golden at the edges, with the centre just set and no liquid batter remaining.
- Leave to rest for 10 minutes; it will sink slightly as it cools. Dust lightly with icing sugar if using and serve warm or at room temperature.
Allotment tip
Stone the cherries carefully and check each one for any remaining pits before serving. Frozen cherries should be thawed and drained so they do not add excess liquid.
Ingredient swaps
Use plums cut into small wedges or pitted damsons in place of cherries. Ground hazelnuts can replace almonds but remain a tree-nut allergen.
Allergens: Eggs; wheat (gluten) in the flour; milk (dairy); almonds (tree nuts).
Storing leftovers
Cool promptly and refrigerate within two hours. Eat within 48 hours or freeze portions; reheat until steaming hot throughout, or serve cold straight from the fridge.