Make your summer picnic perfect with our Cherry Clafoutis recipe

It’s July which means its Cherry season. Juicy and sweet with a really dark red colour, now is the perfect time to make a Cherry Clafoutis. The Clafoutis comes originally from the Limousin region of France. Cherries are the most traditional fruit used but you can substitute other berries if desired. But as it’s the best time of the year for Cherries this is our favourite version.


450g ripe cherries, the best you can find, stones removed
20g unsalted butter, plus extra for greasing
2 free-range eggs
3 tbsp caster sugar, plus extra for sprinkling
½ tsp vanilla extract
1 heaped tbsp plain flour
50g oz whole milk
75g whipping cream
Pinch sea salt


Step 1: Preheat your oven to 180C. Now grease a baking dish with butter and sprinkle with sugar. Shake sugar around the dish so that it is evenly covered. Remove any excess.

Step 2: To make the batter, heat butter in a small pan until it turns a pale brown colour – this is called a beurre noisette. Make sure the butter does not burn or it will become bitter and carcinogenic. Remove the pan from the heat and set aside in a warm place.

Step 3: In a large bowl whisk together the eggs, sugar and vanilla until creamy.

Step 4: Add the flour, whisk until smooth, then slowly incorporate the milk, cream, salt and beurre noisette.

Step 5: Mix the cherries into the batter and pour into the prepared baking dish. Bake in the oven for 30-35 minutes, or until the top is slightly domed and the blade of a knife inserted in the middle comes out clean.
To finish, sprinkle with caster sugar and serve warm.

Bon appétit!