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Cherry Clafoutis - Cherry Season is Here!

It's National Cherry Day tomorrow and we couldn't let it pass without sharing our recipe for Cherry Clafoutis. Every weekend should include a seasonal fruity dessert, don't you think? French Fruit Flan is very quick to make, you can ring the changes with whatever fruit is in season, my favourite is with cherries, apricots or peaches.

Cherry Clafoutis - French Fruit Flan

Serves: 4/6

Prep Time: 20 minutes

Cook Time: 30 - 40 minutes

sCherry Clafoutis

Photo by Urvashi Roe of Botanical Kitchen


  • 500g cherries
  • 1 tbsp sugar
  • 175g sugar
  • 175g plain flour
  • 1 tsp baking powder
  • pinch of salt
  • 4 eggs
  • 400ml warm milk
  • 25g butter, melted
  • 1 tsp vanilla extract
  • grated zest of 1 lemon


  • Pre-heat the oven to 200C/180Fan.
  • Cut the cherries in halve and remove the stones.
  • Butter a shallow 30cm oven proof baking dish and sprinkle with 1 tablespoon of sugar.
  • Arrange the cherries, cut side down in the dish.
  • Sift together the flour, baking powder & salt.
  • Beat the eggs with the sugar until creamy, then beat in the flour, warm milk, melted butter, vanilla essence and lemon zest to make a smooth batter.
  • Pour the batter over the cherries and bake in the pre-heated oven for 30-40 minutes. Check after 20 minutes and if the clafoutis is browning too quickly, cover with some silver foil and bake until firm and golden.
  • Serve warm sprinkled with icing sugar with a dollop of crème fraiche.


Sweet cherries can be black, red or pale coloured, while sour cherries look similar but are very sour and are best used in sweet pies or made into jam or liqueur.  

I like to add cherries to salads, halved and de-stoned as an alternative to cherry tomatoes, as they are just as sweet. 

Dark Cherry and Strawberry Quinoa Salad

Photo by Rob Wicks of Eat Pictures

Cherries complement a light goat’s cheese and are a lovely way to finish a meal.


Photo by Rob Wicks of Eat Pictures

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