Cherry clafoutis

Neil Perry
Cherry Clafoutis
Cherry Clafoutis Photo: WILLIAM MEPPEM

The clafoutis is lovely served at the table, so make sure you have an attractive ovenproof dish.


3 tbsp butter, melted

3 eggs, beaten

1 cup plain flour

2 tbsp + 1/2 cup caster sugar

1 cup milk

500g pitted fresh cherries

icing sugar, sifted, for dusting

1 cup whipped double cream, to serve


Preheat the oven to 180°C. Lightly brush a 1.5-litre ovenproof dish with 1 tbsp butter, sprinkle with 2 tbsp caster sugar and set aside.

Place the eggs in a bowl, add the flour and combine gently. Add the 1/2 cup sugar, milk and remaining melted butter and stir with a wooden spoon to form a smooth batter. Don't beat the mixture.

Pour the batter into the prepared dish and add the cherries.

Bake the clafoutis for 30-35 minutes or until a skewer inserted in the centre comes out clean. Dust with icing sugar. Allow to stand for 10 minutes. Serve with dollops of whipped cream.