Cherry Clafoutis

Food Photography Photographer London UK Cherry

Serves 8


for the base

30g butter, melted
50g caster sugar

for the batter

800g cherries
2 large eggs & 4 large egg yolks
150g caster sugar
1 vanilla pod
1 teaspoon vanilla extract
75g plain flour
300ml double cream
300ml Jersey milk


Set the oven to 180ºC. Take a large oven proof dish, 36cm x 26cm,  and brush the inside with the melted butter. Add the caster sugar and shake it around the dish to coat the inside. Pour the cherries into the dish and set aside.
To make the batter, put the eggs and the caster sugar in a large mixing bowl and whisk until thick and creamy - about 3 minutes with an electric whisk. 
Split the vanilla pod and add the seeds to the mixture along with the vanilla extract. Gently add the flour and fold in with a hand whisk followed by the milk and cream. Pour the mixture over the cherries and cook in the oven for 35 minutes. When ready, remove from the oven and allow to stand until warm. Serve with cream and play 'Tinker, Tailor, Soldier, Sailor' with the cherry stones.