Cherry Clafoutis Recipe

Serves 4

Preparation: 30 mins, plus 2 hours macerating

Cooking: 30–35 mins

Special equipment: 20cm round ceramic or cast-iron baking dish (5cm deep); cherry stoner

For the cherries

450g   best-quality ripe cherries, stoned

50g   caster sugar

 2–3 tbsp  kirsch, to taste (optional)

For preparing the dish

10g   unsalted butter, melted

30g   caster sugar

For the batter

 2 medium eggs, free-range/organic

 2 medium egg yolks, free-range/organic

30g   caster sugar

50g   plain flour

70ml   whole milk

70ml   whipping cream

 ½ tsp  vanilla extract

To finish

 1 tbsp caster sugar

For the cherries and lining the baking dish

In a large bowl, gently mix the cherries, sugar and kirsch together and leave to macerate for 2 hours. 

Pre-heat the oven to 180°C.

Brush the inside of your baking dish with the melted butter, sprinkle in the sugar and tilt the dish to coat the sides and base evenly; shake out any excess.

To make the batter

In a large bowl, whisk the eggs, caster sugar and flour together. 

Whisk in the milk, whipping cream and vanilla until you have a smooth batter.

Bake in the pre-heated oven for 30–35 minutes until the clafoutis is lightly risen and a knife inserted into the middle comes out clean. 

Halfway through cooking, you could add a sprinkle of caster sugar to give a lovely crust to the top.

Once cooked, remove from the oven and leave to stand for about 10 minutes. 

Sprinkle with a little icing sugar and serve just warm.

Recipe © Raymond Blanc