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Cherry Clafoutis (Batter Pancake Pudding) with Vanilla Whipped Cream

A classic French pudding that eats very well with whipped or pouring cream.


  • For the Clafoutis

  • 2 large eggs

  • 75g (3oz) caster sugar, plus extra for dusting

  • 40g (1 ½ oz) plain flour

  • 100ml (3 ½ fl oz) double cream or crème fraiche

  • 100ml (3 ½ fl oz) milk

  • butter, for greasing

  • 225g (8oz) cherries, stoned

  • For the Vanilla Whipped Cream

  • 150ml double cream

  • 25g icing or caster sugar

  • 1 vanilla pod, split and seeds loosened


  • 1.

    Pre-heat the oven to 180°C/350°F/Gas 4.

  • 2.

    Whisk together the eggs and sugar. Sift over the flour and whisk well before stirring in the cream or crème fraiche and milk. Leave to rest for 10 minutes.

  • 3.

    Lightly butter one large or four individual baking dishes and sprinkle with sugar to coat. Scatter the cherries in the dish and gently pour over the batter.

  • 4.

    Bake for 20 to 25 minutes until the batter is just firm to the touch. If it is too soft in the centre, bake for a further 5 minutes. Allow the clafoutis to cool slightly before serving with the cream.

  • 5.

    Whip together the cream, sugar and vanilla seeds to a soft peak. This is now ready to serve.

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