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Clafoutis
Serves 6 Prep 15 min Cook 40 min Total 55 min Type Dessert Origin French

Clafoutis

The Limousin's harvest pudding: ripe cherries sat in a buttered dish and drowned in a sweet eggy batter. Baked till puffed and gold.

Serves 6 Prep 15 minutes Cook 40 minutes Units Rate

Overview

A round baking dish (or shallow gratin dish, or 9-inch pie plate) butters and dusts with sugar. Ripe cherries (washed; traditionally stones in, see Notes) scatter in a single layer. A simple batter of eggs, sugar, salt, vanilla, plain flour, whole milk, double cream and a touch of melted butter whisks together (or blender'd) to a smooth thin consistency. Poured over the cherries; sprinkled with a little extra sugar. Baked at 180°C for 35-40 minutes until risen, golden, slightly cracked on the surface, just-set in the centre. Dusted with icing sugar; served warm with a glug of cream.

Ingredients

Dish prep

  • 30 g unsalted butter (room temperature, for greasing)
  • 1 tablespoon caster sugar (for dusting the dish)

Cherries

  • 500 g ripe sweet cherries (stones in OR pitted - your choice; see Notes)
  • 1 tablespoon kirsch (or brandy, optional, to macerate)
  • 1 tablespoon caster sugar (for the cherries)

Batter

  • 3 eggs (large, room temperature)
  • 80 g caster sugar (plus 1 tablespoon for sprinkling on top)
  • A pinch of salt
  • 1 teaspoon vanilla extract (OR scraped seeds from ½ vanilla pod)
  • 80 g plain flour (sifted)
  • 250 ml whole milk
  • 150 ml double cream
  • 30 g unsalted butter (melted)

To serve

  • 1 tablespoon icing sugar (for dusting)
  • Cold double cream OR vanilla ice cream
  • Crème fraîche (the traditional French accompaniment)

Method

Stage 1 - Prep the dish

  1. Heat oven to 180°C (160°C fan).
  2. Generously butter a 24 cm round baking dish (or a 22 x 28 cm rectangular).
  3. Sprinkle the inside with 1 tablespoon caster sugar; tilt to coat the buttered surface; tip out excess.

Stage 2 - Macerate the cherries

  1. Place the cherries in a bowl; toss with the kirsch (if using) and 1 tablespoon sugar.
  2. Let stand 10 minutes (releases a small amount of juice and flavours the cherries).

Stage 3 - Batter

  1. By hand: whisk eggs with 80 g sugar, salt and vanilla in a wide bowl until pale and slightly thick (1-2 minutes).
  2. Whisk in the flour gradually (it'll be lumpy initially; keep whisking until smooth).
  3. Whisk in the milk, double cream and melted butter to a thin pourable batter.
  4. (Alternative - blender method, easier: blend all batter ingredients on high for 20 seconds; strain into a jug.)
  5. The batter should be the consistency of thin cream - like a crepe batter.

Stage 4 - Assemble

  1. Tip the macerated cherries (and their juice) into the prepared dish; spread in a single layer.
  2. Pour the batter slowly over the cherries - the cherries should mostly be submerged but the tops can poke through.
  3. Sprinkle the remaining 1 tablespoon caster sugar over the top (gives a crisp sugary crust during baking).

Stage 5 - Bake

  1. Bake 35-40 minutes until:
    • The top is deep golden brown, possibly with a few crackles
    • The clafoutis has puffed up around the cherries (it'll settle as it cools)
    • A skewer inserted comes out almost clean (a little moist batter around the cherries is fine)
    • The centre has only the slightest jiggle when the dish is tapped

Stage 6 - Cool

  1. Lift out of the oven; cool 10-15 minutes.
  2. The puff settles; the texture firms.

Stage 7 - Serve

  1. Dust generously with icing sugar (through a sieve for an even snow).
  2. Spoon onto plates straight from the dish.
  3. Serve warm with cold cream, crème fraîche or vanilla ice cream.

Notes

  • Stones in vs out: Traditional French clafoutis uses cherries with their stones still in - the stones release a faint almond aroma (from amygdalin) during baking that perfumes the dessert. Eaters spit the stones out as they go. Pitted cherries are easier for guests but give a slightly milder flavour. If serving to children or those who'd be alarmed by stones, pit them. For a true taste, leave the stones in.
  • Variations are called flaugnarde: Strictly, clafoutis is cherries only. The same recipe with plums = flaugnarde aux prunes; with pears = flaugnarde aux poires. All work; most cooks use the names interchangeably.
  • The puff settles: Out of the oven, clafoutis puffs dramatically like a Yorkshire pudding. It always settles as it cools - don't worry. The interior texture is meant to be soft, custardy, slightly springy.

Storage

  • Best within 4 hours of baking, served warm.
  • Refrigerate 3 days; warm individual portions in a 160°C oven 8 minutes.
  • Doesn't freeze well - the custard separates on thaw.

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