Cherry Clafoutis
Hotly Spiced
Hotly Spiced
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  • 4 pm the last of the boys was collected and then I raced to the shops, grabbing things off shelves and throwing them into my trolley.
  • 8 reviews Print
  • 20 mins Cook time
  • 20 mins Total time
  • 40 mins Serves
  • 6 A light and not
  • cherries
  • 600 g of fresh cherries, stalks and stones removed
  • ¾ cup castor sugar ½ cup flour pinch salt 4 eggs 2 egg yolks 2 cups lukewarm milk 1 tsp vanilla extract 60g unsalted butter, melted Instructions Place the cherries on a small tray just large enough to hold them in a single layer, scatter with ¼ cup and shake to coat in sugar. Place in the freezer for 1 hour or until firm. Sift remaining sugar, flour and a pinch of salt into a bowl. In a separate bowl, whisk eggs, egg yolks, milk and vanilla until combined. Gradually whisk egg mixture into flour mixture until smooth and combined. Cover with plastic wrap and set aside at room temperature for 30 minutes, then whisk in warm melted butter. Preheat oven to 180°C (375F). Grease six 1-cup capacity ceramic or porcelain oven proof dishes then place in a large roasting pan. Divide frozen cherries between dishes and gently pour in batter. Pour boiling water into roasting pan to come one-third of the way up side of dishes then bake for 20 minutes or until just set. Serve. 3.2.2885



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