Classic Cherry Clafoutis
Classic Cherry Clafoutis



  • 50g butter
  • 500g pitted cherries
  • 150g caster sugar
  • 1 lemon, zest only
  • 1 tbsp kirsch
  • 2 eggs, separated
  • 140ml double cream
  • 40g plain flour
  • 15g ground almonds
  • Preheat the oven to 180C. Melt the butter in a shallow flameproof baking dish, then add the cherries, 100g of caster sugar, the lemon zest and 2 tsp of kirsch. Bubble away for 15 mins, then pour the syrupy liquid into a small pan to set aside. Arrange the cherries evenly across the bottom of the baking dish you cooked them in.
  • Whisk the egg yolks and remaining sugar until pale and thick. Stir in the cream, flour and almonds, then the rest of the kirsch to make a batter. Whisk the egg whites to soft peaks and fold into the batter. Pour this mixture over the top of the cherries and bake for 20 mins or until puffed and golden. Reheat the cherry juice and pour into a jug. Remove the clafoutis from the oven, and serve with the cherry juice poured all over - perfection!
30 mins
4 serving

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