Cherry Clafoutis

11:30 am on 17 January 2011

(Serves 6 - 8)


  • butter and castor sugar (for the dish)
  • 450 gms cherries
  • 3 Tablespoons kirsch or cognac
  • icing sugar - for sprinkling
  • batter
  • 60g castor sugar
  • 4 eggs
  • 30 gm flour
  • pinch salt
  • 500ml milk
  • 1.5 litre baking dish


Butter the baking dish, and then sprinkle it with castor sugar, turning and tilting the dish until evenly coated. Spread the cherries in the dish. For the batter, put the sugar in a bowl, add the eggs, and whisk until light and frothy, (1 or 2 minutes). Add the flour and salt and stir just until smooth. Do not overbeat or the pudding will be tough. Stir in the milk. 

The cherries and batter may be prepared an hour or two before baking and kept covered at room temperature.

Heat the oven to 190°C.

If the batter has sat, it may have separated slightly, so stir to mix it, and then strain it over the cherries. Bake the pudding until browned and just set 50 minutes to 1 hour. Let cool for 5 - 10 mins, then sprinkle with the kirsh. Dust generously with icing sugar and serve warm.

From Summer Noelle

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