Description
Mary Berry’s version of cherry clafoutis is a classic take on the French dessert. It combines pitted cherries with a smooth, slightly sweet batter that bakes up firm around the edges and tender in the middle. The dish is typically made in a shallow dish and served directly from the oven with minimal fuss.
Ingredients
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300g fresh cherries, pitted
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3 large eggs
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125g plain flour
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100g caster sugar
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300ml whole milk
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50ml double cream
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1 tsp vanilla extract
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1 tbsp unsalted butter (for greasing)
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Icing sugar, for dusting
Instructions
Step 1: Preheat and prepare the dish
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Preheat your oven to 180°C (160°C fan) or 350°F.
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Grease a round baking dish with butter.
Step 2: Arrange the cherries
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Spread the pitted cherries evenly across the bottom of the greased dish.
Step 3: Make the batter
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In a bowl, whisk together the eggs and sugar until slightly frothy.
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Add the flour and whisk until smooth.
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Slowly pour in the milk, then the cream and vanilla extract. Mix until combined.
Step 4: Combine and bake
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Pour the batter gently over the cherries in the baking dish.
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Bake in the preheated oven for 35–40 minutes or until golden and set in the center.
Step 5: Cool and serve
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Let it cool slightly. Dust with icing sugar and serve warm or at room temperature.