Cherry Clafoutis

HOW TO VIDEO : The simplest of desserts but one that never dates. I like to serve my clafoutis at room temperature, sliced and dusted with icing sugar – perfect !  Gluten free too !


Start by stoning the cherries, place in a bowl then add the Amaretto (or lemon juice), almond extract and icing sugar. Give a gentle stir, cover then leave for a couple of hours.

When ready to make – preheat the oven to 160 degrees (c) fan and grease the pie plate well with butter or lining paste.

In a large jug place the cornflour, sugar and four tablespoons of the milk and mix to a thick but smooth paste. Gradually add the rest of the milk, little by little until you have a smooth batter.  Add the cream, eggs and the lemon zest then give everything a really good beating.  I use a stick blender to make sure all the stretchy pieces of egg and any flour lumps are eliminated.

Place the pie dish into a roomy roasting tin. Have a kettle of boiling water at the ready.

Scatter the cherries over the base of the pie plate then pour over the batter.

Pour boiling water into the roasting tin so that it comes about half way up the sides of the pie plate. Be careful not to allow any water into your cherry batter !

Carefully slide the whole lot into the oven and bake for 35-45 minutes. To test whether the clafoutis is set, lay a finger gently over the centre and it should feel firm to the touch.  A knife if inserted will come out clean.

Remove from the oven and allow to cool to room temperature before cutting and serving.

Cut into slices like a cake – and dust with icing sugar just before serving.  If making the individual clafoutis there is no need to brush the ramekins with lining paste and they need to bake for 22-30 minutes.

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