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  • Writer's picturetamarandrusier

Happy half term!

Well done to everyone who took part in last week's masterclass. All the performers played beautifully and it was great to hear everyone's thoughtful feedback.

Today's recipe for cherry clafoutis is from Eden, who says: 'My whole family loved this. They insisted on me making it again! A great family recipe.'

We love clafoutis - other fruit is delicious too if you don't have cherries!

Wishing everyone a happy half term:) Keep sending us your lovely recipes!

Cherry Clafoutis

For the cherries

450g best-quality ripe cherries (such as Montmorency or Morello), stoned

50g caster sugar

2–3 tbsp kirsch, to taste (optional)

For preparing the dish

10g unsalted butter, melted

30g caster sugar, plus extra to finish (optional)

For the batter

2 organic/free-range medium eggs

45g caster sugar

½ tsp vanilla extract or vanilla syrup

20g unsalted butter

20g plain flour

50ml whole milk

75ml whipping cream

1 pinch sea salt

Step 1:

To prepare the cherries:

Gently mix the cherries, sugar and kirsch, if using, in a bowl. Cover and leave to macerate for 2 hours. While macerating, the sugar slowly permeates the fruit and intensifies the taste. Preheat the oven to 180°C/Gas 4.

Step 2:

To prepare the dish:

Brush the inside with the melted butter. Add the sugar and tilt the dish to coat the sides and base evenly; shake out the excess.

Step 3:

To make the clafoutis:

The clafoutis mixture can be prepared a day in advance. In a large bowl, whisk the eggs, caster sugar and vanilla together until creamy. Meanwhile, melt the butter in a small pan and cook to a beurre noisette - the foaming butter will turn a hazelnut colour at 150–155°C. This butter will lend a wonderful roundness and nutty flavour to the clafoutis. Add the flour to the egg and sugar mixture and whisk until smooth, then slowly incorporate the milk, cream, salt and beurre noisette. Stir in the cherries with their juice and then pour into the prepared baking dish.

Step 4:

To cook the clafoutis:

Bake for 30–35 minutes until the clafoutis is lightly risen and a knife inserted into the middle comes out clean. The centre is always the last part to cook, so you must test it. Note that a dip in the middle suggests the clafoutis is undercooked.

Leave to stand for about 10 minutes. Sprinkle with caster sugar if using and serve just warm.

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