Cherry Clafoutis

Cherry Clafoutis

Clafoutis is an iconic, oven-baked, French pancake, typically made with un-pitted cherries. But don't fret – this dense and velvety dessert is much simpler to put together than it looks. Using just a few basic ingredients, you’ll be able to impress your guests.
Photography: MATT RUSSELL

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Butter, for greasing
3 eggs
100g of caster (superfine) sugar, or to taste, plus extra to sprinkle
60g of plain (all purpose) flour
A pinch of salt
120g of full-fat (whole) milk
120g of double (heavy) cream
1 tsp of almond extract
Zest of ½ orange
280g of fresh (or frozen) cherries, pitted
15g of flaked (slivered) almonds
Icing (confectioner’s) sugar, to decorate
Extra-thick cream, to serve
Step 1

Preheat the oven to 180°C Fan (400°F/Gas 6). Grease a 1l baking dish with butter.

Step 2

Put the eggs and sugar into a mixing bowl and whisk together until well combined. Add the flour and salt and whisk until smooth. Finally, add the milk, cream, almond extract and orange zest and mix until you have smooth, lump-free batter. Now, give the batter a really good whisk.

Step 3

Pour the batter into the prepared baking dish, scatter over the cherries and flaked almonds and scatter a generous sprinkling of caster sugar over the top.

Step 4

Bake for 24 minutes until the top is golden. The clafoutis should have risen and have lovely crisp edges. If the top is browning too quickly, remove from the oven and place a sheet of kitchen foil over the baking dish and return the clafoutis to the oven until cooked.

Step 5

Remove from the oven and serve immediately, dusted with icing sugar, with some extra-thick cream.

Recipe Courtesy of Bread Ahead: The Expert Home Baker by Matthew Jones (Hardie Grant, £26) Photography: Matt Russell

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