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Cherry Clafoutis

Submitted by sam from worthing 11 June 2009

with Custard or Ice Cream or Creme Faiche



500g fresh de-stoned cherries.,4 medium eggs lightly whisked.,pinch of salt (i use rock).,110g caster sugar (i used golden).,50g plain flour.,25g melted butter.,25g butter (for dotting the final dish before baking).,275ml milk (i used semi).


Preheat oven to 200c.

Grease an ovenproof dish, mine is a square one that is 23cm square and 5 cm deep.put the de-stoned cherries and any juice in the bottom of the prepared dish.

In another bowl put in the eggs, salt and sugar, and whisk well. then add the flour and whisk well again, then add the melted butter and whisk, then gently pour in the milk whisking all the while. The really whisk your batter, so that at the end you don;t get too much of an eggy taste.

Por the batter over the cherries, and dot the top with the remaing 25g of hard butter, and put in the oven, not on highest shelf though low to middle. and bake for 40 mins, but keep an eye on the dish at about 30 mins, as you don;t want the dish to brown too much, if it is showing signs of too much brown, remove to lower shelf and cover with foil.

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Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.



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