Clafoutis aux Cerises

 One of my favourite French desserts is a Clafoutis. It's usually made with cherries, and the question is whether to leave the stones in or take them out! I've read that leaving them in adds flavour, but I don't like finding stones in my dessert so I always take them out. I like to add some vanilla extract too.

So for the Clafoutis you need:

500g cherries [stoned]

300ml milk

125g flour

100g caster sugar

3 eggs

20g butter [to butter dish]

pinch salt

icing sugar to dust

Preheat oven 180C/gas5                         Grease a 23cm flan dish

In a bowl sprinkle 50g of the sugar over the cherries and leave aside.

Break the eggs and beat them together. Add the flour, rest of the sugar, a tspn of vanilla extract and the milk. Beat well to make a batter. Add a pinch of salt.

Put the cherries in a layer in the base of the dish and pour over the batter. Bake for 35-40 mins till set.

When cool, sift some icing sugar over the top.

My daughter in law helped me. You can use other fruit such as apricots, plums or apples. I love the contrast between the cherries and the smooth batter. It has just a hint of vanilla.


Great clafoutis. This is such a fine classic dish. To stone or not to stone the cherries is the sort of argument that could get out of hand with some French people I've known. I've tried cherries both ways and, despite what's often claimed, I don't buy the better flavour argument. I'm with you - use stoned cherries. My theory is that many chefs want a more regular, rounded appearance in the finished dish and aren't too bothered about the eating difficulties.

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