How to Make Clafoutis
Clafoutis is a French-born baked fruit dessert, covered in a fairly thick batter similar to flan. Although traditionally made with black cherries sourced from its birthplace, Limousin, this bake can be adapted to include plums, blackberries, or cranberries – then called ‘flaugnarde’. Whatever fruit you use, this soft and fluffy treat is a true seasonal indulgence, and it couldn’t be more simple to make.
- 300ml of Milk
- 60g of Plain Flour
- 60g of Sugar
- ½ tsp of Baking Powder
- 3 Large Eggs
- ½ tsp of Vanilla Extract
- A Pinch of Salt
- 300g of Cherries (or another fruit of your choice)
- 1 tbsp of Sugar
- ½ tbsp of Unsalted Butter (for greasing)
- Icing Sugar (for dusting)
- Mixing Bowl
- Blender or Food Processor
- 25cm Round Baking Dish
- Sugar Shaker or Flour Sifter
METHOD: Sweet Summer Cherry Clafoutis
- Preheat your oven to 180°C (160°C fan or gas mark 4).
Put all of the batter ingredients into a blender or food processor, and then mix them until the batter is silky smooth. Set the batter aside for about 30 minutes to settle.
Using ½ a tablespoon of unsalted, softened butter, grease a 25cm round dish and then sprinkle over 1 tablespoon of sugar.
Place your cherries (or other fruit) in the base of your baking dish, ensuring they’re evenly spread out. Put the dish in the oven for up to 5 minutes to soften the fruit a little.
Remove it from the oven, and then pour your Clafoutis batter all over the cherries, until they’re all only just covered.
Place the dish back in the oven and leave it to bake for between 30 and 35 minutes – until it’s firmer, golden, and set. Remove from the oven, dust with a little icing sugar, et voila!