Become a French baker overnight, with this simple to prepare and delicious to eat classic French dessert, perfect for the cherry season, when they are plentiful, plump & juicy.


  • 300g fresh cherries
  • unsalted butter, for greasing dish
  • 1 tbsp. sugar
  • Icing sugar, for dusting

For the batter:

  • 60g plain flour
  • ½ tsp. baking powder
  • 3 large free range eggs
  • 300 ml milk
  • ½ tsp. vanilla extract


  1. Preheat oven to 180 degrees. Grease a 25cm round baking dish with the softened butter, then sprinkle over the sugar.
  2. Mix all the batter ingredients with a pinch of sea salt in a blender or food processor until totally smooth, then set aside for 20 to 30 minutes.
  3. Meanwhile, pit the cherries. A cherry pitter is best, however, if you don’t have one, gently squish the fruit with the side of the knife blade and pull the stone out by hand.
  4. Dot the cherries around the base of the dish and pour over the batter until the cherries are just covered.
  5. Pop into the oven to bake for about 30 to 35 minutes, or until puffy and golden.
  6. Allow to cool slightly, dust the clafoutis and serve.

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