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Cherry Clafoutis (Batter Pancake Pudding) with Vanilla Whipped Cream
Great British Food Revival
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
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Pre-heat the oven to 180°C/350°F/Gas 4.
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.
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.
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.
Whip together the cream, sugar and vanilla seeds to a soft peak. This is now ready to serve.