Cherry clafoutis is a classic French dessert made with simple ingredients, yet with an understated touch of rustic elegance.

The Best Cherry Clafoutis

Cherry Clafoutis is a simple dessert, but it isn't to be thrown together in a hurry. Try this recipe for a fluffy take on the classic French summer treat.
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 6 people
Author Nora Rusev


  • 3/4 cup PLUS 2 tablespoons double cream
  • 2/3 cup whole milk
  • 1/2 tbsp vanilla extract
  • 3 tbsp amaretto liquor
  • 3 large eggs
  • 1/2 cup fine caster sugar
  • 1/4 tsp salt
  • 1/4 cup all-purpose flour
  • 1 lb sweet cherries torn in half and pitted
  • powdered sugar and vanilla ice cream to serve (optional)


  • Heat the oven to 360°F (180°C) and lightly grease a 7x11 ceramic or copper baking dish. Do not use aluminium, as it will make the eggs taste wrong.
  • Whisk together the double cream, milk, vanilla extract and amaretto until foamy.
  • Cream the eggs with the sugar and salt until pale and fluffy. The mass will increase in volume by about 3 times, so use a decently sized bowl.
  • Sift the flour over the beaten egg mass and fold in gently. Pour in the milk mixture and fold in, too.
  • Place the cherries in the prepared baking dish, then pour the batter over them. Bake for 30-35 minutes, allow to cool for about 15 minutes before dusting with icing sugar and serving with ice cream, if you like.


Lightly adapted from Diana Henry.