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.

Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings