Cherry Clafoutis

cherry clafoutis

cherry clafoutis

It’s 43 degrees outside, and of course it’s madness to  be baking in an  AC-free kitchen the size of  a small dining room table.  But for now I don’t care –  the cherries have arrived,  which means urgent Clafoutis-making and an opportunity to wallow in my annual ‘Summer in Provence’  fantasies. At other times of the year, I make plainer versions with apples and pears, but they’re more ‘home on the ranch’ than South of France.

Cooking anything in Delhi at this time of year requires a certain amount of mind over matter, but the sight of a cherry clafoutis straight from the oven with its puffed-up,  red-studded batter, and the accompanying gasps of  delight from La Famille,  make it all worthwhile.


I like my clafoutis  straightforward and wholesome – eggs, milk, cream, sugar  letting the cherries speak for themselves without the distraction of liqueur.  This recipe is a version of Nigel Slater’s and the cherries can be replaced by the same weight of apples, pears, figs.

cherries-and-clafoutisCherry Clafoutis

For 4

4 eggs, 75g plain flour (maida), pinch of salt, 75g vanilla sugar*,  225ml cream,  225ml full cream milk,  450g cherries, stoned

Preheat the oven to 200ºC and butter a 25cm tart tin. Wash and stone the cherries  – this is a little labour-intensive but if you put on an apron and sit yourself at a table set with a gingham tablecloth, you can really start channelling  Provence. Pop the cherries into the tin.

Whisk together all the other  ingredients until you have a smooth batter and pour  over the cherries. Bake until the batter is puffed up  and golden.  Sprinkle with caster sugar. Eat warm or cold.

* Vanilla sugar really makes the difference in puddings like this.   Keep a jar of caster sugar with a vanilla bean in for just such occasions.


11 thoughts on “Cherry Clafoutis

  1. Where did you get the cherries? I remember when I first found cherries (the big ones) in Khan Market when I first moved here and went to buy about 20, and the cashier told me it was INR 1800! Outrageous. I had to put them back… Can you tiffin your baked goods to me at work?

  2. Hey Nisha
    The cherries are just coming into season – even the little old lady who sits in the alley at Khan Market is selling them. I think her boxes are about 200Rs – but you need to check the bottom layer where they sometimes stuff the mushy ones!

    Why don’t you come over for dinner instead, are you around at the weekend?


  3. You’ve got the guts girl-I would have eaten icecream and loads of sherbet and aam panna!!
    The results are definitely worth the toil in the kitchen 🙂

  4. Dear Friend!
    Being French myself I certainly would not mind this Clafoutis aux Cerises! (actualy I should say only Clafoutis as the original one was made with cherries) Even if it is only 29 degrees in Japan!
    Because I play cricket I might think of making one for my many Indian friends!
    Thank you so much for sharing!
    (In case WordPress takes you to my Fantasy Blog!)

  5. Nothing like a good clafoutis and this looks delicious. The French don’t pit the cherries in their version of the clafoutis, and they say it draws out deeper flavours from the fruit. I have yet to try their version, as the hub doesn’t like stones in his pudding!

  6. Hi Deeba – I am completely with your hubby on this one, who wants to be digging stones out of pudding? Also, I’m not convinced keeping the stones in is more authentic. My treasured copy of La Cuisine Pour Tous (a book which graces every French housewife’s bookshelves) stipulates ‘cerises denoyautes’. So too does Julia Child’s – now she was no Elizabeth David (!) but I concede she knew a thing or two!

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