Cherry Clafoutis

I have wanted to make one of these ever since I saw one being baked on a wildlife programme on the BBC. Lord knows why I was watching a wildlife programme, but maybe it was fate so I would fall upon this lovely clafoutis.

This is more of a dessert than other things I have baked. But it is very juicy if you get some nice deep coloured ripe cherries. You can do it with other fruits such as plums, apricots or peaches, but cherries are a favourite of mine and do make a lovely contrast to the sweetness of the dish.



For the cherries

450g Ripe Cherries, stones removed

3 tbsp Caster Sugar

For the batter

20g Unsalted Butter

2 Eggs

3 tbsp Caster Sugar

1/2 tsp Vanilla Extract

1 heaped tbsp Plain Flour

50g/1 3/4 fl oz Whole Milk

75g/ 2 1/4 fl oz Whipping Cream

Pinch of salt


1. Gently mix together the cherries and sugar and leave to macerate in a bowl for 2 hours. This allows the sugar to bring out the juice and flavour of the cherries for a richer taste.

2 Preheat the oven to 180C – Grease a baking dish with butter and sprinkle with sugar. Shake the sugar around the dish so it is evenly coated, shaking out the excess.

3. Now we have to make a buerre noisette. Heat the butter in a pan, don’t stir with a spoon but if you feel the need you can tilt the pan as it’s warming. Wait until it has gone a hazlenut colour and smells nutty. Don’t allow the butter to burn as it will become very bitter. Remove from the heat and set aside in a warm place.

4. In a bowl whisk together the eggs sugar and vanilla extract until pale and creamy.

5 Sieve the flour in and whisk until smooth, then slowly incorporate the milk, cream, salt and buerre noisette.

6. Then add your cherries along with all of the juice that will have come out of them while they were macerating. Mix gently but thoroughly.

7. Pour into your prepared dish and bake in the oven for 35 minutes, or until the top is slightly domed and a knife inserted into the middle comes out clean. Depending on the depth of the dish you have used, it may need longer in the oven, but check if after 35 minutes and you should be able to determine from there how much longer it will need.

Enjoy! Oh and I suggest single cream or creme fraiche to serve with it – lovely!




I’ve written a few blogs about music but have never given thought to giving any locality to it. I work and have worked in Leicester for five years and now know how much music runs through its veins. So I thought I’d start up another blog to shine some more light on what’s already, a city throbbing with new beats.